2 c. all-purpose unbleached white flour
6 oz. low fat cream cheese, softened
1 c. butter, softened
chopped pecans (1/2 t. for each one)
2 eggs, well beaten
1-1/2 c. brown sugar
1/2 t. vanilla
2 Tbls. melted butter
Mix flour, cream cheese and butter; refrigerate a couple of hours. Roll into small balls. Dip each ball lightly in flour and press into mini-muffin tins (I use my pampered chef tool to make tarts).
For filling: Beat eggs and add brown sugar, melted butter and vanilla. Put 1 tablespoon of filling in each cup; sprinkle 1/2 t. chopped pecans on top.
Bake at 375 degrees for 15-20 minutes.
Cool in pan 5 minutes; remove to cool.
Place each one in a mini-muffin paper.