What I love the most about Christmas (besides major family time, gifts, and sweater weather) is all the goodies that show themselves this time of year.
I’m not sure what it is about the holidays that make people want to bake cookies and pies. But whatever it is, I’m happy that I can partake in the season’s festivities.
When I tell you these things are delicious, I tell you no lie. They were made for a cookie swap, but almost didn’t make it to the party!
I love pecan pie but I can’t really handle the sweetness of it. But these — these little babies have the perfect balance. The crust is crisp and is the perfect vessel for the pecan filling. #soyum
These are perfect for the holidays because they hold up really well and would make the perfect gift. The recipe yields a ton so you can feel okay about popping a few in your mouth along the way.
And I can’t resist how cute they are! Seriously. Go and make these. You won’t be sorry!
1 cup of butter
6 oz cream cheese, softened
2 cups all purpose flour
3 cups packed brown sugar
4 tablespoons melted butter
pinch of salt
1 teaspoon vanilla extract
1 cup chopped pecans
To make pastry:
Cream butter and cream cheese. Add flour and mix well. Make into 48 balls and place one ball into each cup of a mini tart pan (or use a mini muffin tin — which will yield less). Use your fingers to press into a shell.
To make filling:
Add unbeaten eggs to a bowl. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells.
Bake at 350 degrees for about 30 minutes or until edges begin to slightly brown.
And as always