From the kitchen of Stephanie Knewasser
Pastry:
1/2 c butter
3 oz cream cheese
1 c flour
Press pastry in bottom & up sides of mini muffin tins.
Whisk:
1 egg
3/4 c brown sugar, packed
1 Tbsp butter, melted
Stir in:
1/2 c pecans or walnuts, coarsely chopped
Put 1 heaping tsp of filling in each.
Bake @ 325, 30 min OR until pastry golden & filling puffed.
Cool slightly in pan, before removing to rack.
Makes 24 cookies.
Freeze great.
