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Wednesday, December 22, 2010
This is one of my favorite Christmas treats that my Mom always makes. It's funny because as a kid I hated them! You will love them though, I'm sure of it!
1/2 cup butter, softened
3 oz cream cheese, softened
1 cup all purpose flour
1 egg, beaten
3/4 cup brown sugar
1 Tbs butter, softened
1 tsp vanilla
Dash of salt
1 tsp chopped pecans per muffin cup
Grease mini muffin tins. Muffin tin hint: When using a metal muffin tin, wipe off any excess spray from the top of the pan before baking. This will keep the grease from baking onto the pan and leaving unsightly marks all over your pan! It only takes a second but it really makes your pan last longer. The one in the picture below I have had for about 5 years and it still looks brand new!
To make the dough: Blend butter and cream cheese together until smooth. Mix in flour until smooth. Chill for about an hour. Roll into small balls and place in a greased mini muffin pan. Squish the ball down into the pan using whatever you can find! I have one of these handy dandy mini muffin pan tools.
But other items that work are a shot glass or the bottom of a 1/8 measuring cup. You should end up with a little well in the middle of the dough.
Filling: Mix together the egg, sugar, butter, vanilla and salt. Spoon 1 tsp chopped pecans into each muffin cup.
Cover the pecans with the egg mixture. You will have the best results if your dough goes up the sides of the muffin cup kind of high and your egg mixture stays inside the crust. They can be hard to get out of the pan if the filling adheres to the pan! Trust me!
Again, wipe off any spills to it doesn't bake onto the pan!
Another muffin pan tip: If you do not fill a pan all the way (like when I made these I ended up with a few more than 24) fill the empty muffin tins half way with water. As they bake, the empty tins won't become burnt or covered in sticky goo, keeping your tins as good as new! (Look at me rhyming. I'm so poetic and stuff)
Just be careful when putting the pan in and taking it out of the oven, you don't want it to spill!
Bake at 325 degrees for about 15-20 minutes or until bubbly and brown. Once cool, sprinkle with powdered sugar if desired.