Ingredients

• 0.5 cups unsalted butter , at room temperature
• 3 ounces cream cheese , softened
• 1 cup all-purpose flour
• nonstick cooking spray

Instructions

1. 1 Beat butter and cream cheese for crust with an electric mixer until smooth. Add flour and mix until fully combined. Cover and refrigerate dough for 1 hour.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Remove dough from the refrigerator. Spray a 24-cup mini-muffin tin with nonstick spray.
3. 3 Whisk brown sugar, egg, melted butter, and vanilla for filling in a bowl until smooth.
4. 4 Roll dough into twenty four 1-inch balls. Press each ball into a muffin cup, so it spreads evenly on the bottom and up the sides. Sprinkle about 1 teaspoon pecans into each muffin cup, then top with about the same amount of egg mixture.
5. 5 Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool on a wire rack for 10 minutes, then remove from the muffin tins.

Nutrition per serving