½ cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
1 large egg
¾ cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
⅔ cup finely chopped pecans, divided
In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.
Preheat oven to 375 F. Shape dough into 1-inch balls; press evenly onto bottoms and up sides of greased mini muffin cups.
For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in ⅓ cup pecans; spoon into pastries. Sprinkle with remaining pecans.
Bake 20-25 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.