Servings For
Prep Time (minutes)
Cook Time (minutes)
Ingredients List
1/2 cup of (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
One 3-ounce package cream cheese, at room temperature
1 cup of all-purpose flour
Nonstick cooking spray
1 large egg
3/4 cup of packed light brown sugar
1 teaspoon of vanilla extract
Pinch of fine salt
1/2 cup of pecans, finely chopped
Directions
1 With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
2 Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
3 In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
4 Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.
Credit: the food network.
All recipes posted are from actual Kitchen Designs' kitchens, Kitchen Designs Facebook, Instagram, and Twitter followers, and contributing professional chefs, restaurants, & nutritionists. A special thank you to our amazing clients for sharing many of these recipes and to our dearest Aunt Jeannie and Nonna, who at ages 92 and 85 respectively, have given us the greatest gift to pass down to future generations.Thank you for submitting your recipes!
