1/2 cup softened butter
3 oz. cream cheese, softened
1 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup chopped pecans
In a large bowl, beat 1/2 cup butter and the cream cheese until it's creamy.
Add the flour, beating until well combined.
Cover and chill the dough for 30 minutes.
Preheat oven to 325 degrees F.
In another large bowl, combine the remaining ingredients along with 1 tablespoon of butter. Stir until well combined.
Shape the chilled dough into 24 one inch balls.
Place each dough ball in an ungreased mini-muffin cup.
Using your thumb, press the dough to form a crust.
Spoon the pecan mixture into the crusts, filling them three-quarters full.
Bake for 35 to 40 minutes, or until the filling is firm and the crust is golden.
Cool slightly, then remove to a wire rack to cool completely.
Serve, or cover and chill until ready to serve.