3 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
1 large egg
3/4 cup packed dark brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
2/3 cup chopped pecans
Maraschino cherry halves, optional
- Preheat oven to 325°. In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups.
- For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells.
- Bake until lightly browned and set, 25-30 minutes. Cool for 15 minutes before carefully removing from pans. If desired, garnish with maraschino cherries.