Ingredients
1-3oz pkg cream cheese
1/2c butter
1 1/2 c sifted flour
Pie filling
1 egg
1 c brown sugar
1 T soft butter
1 t vanilla
dash salt
1 c broken pecans
Preparation
Let cream cheese and butter soften at room temperature - blend. Stir in flour. Chill for 1 hr. Shape into 3 dz balls. Press dough into minimuffin pans- to bottom and side
For filling, beat together egg, sugar, butter, vanilla and salt just until smooth. Divide half the pecans among pastry lined cups. Add egg mixture and top with remaining pecans.
Bake in slow oven 325 degrees 35 min til filling is set
Cool and remove from pan
Glaze- apricot or peach juice with karo syrup. cook until thick or easy to brush
Cool and brush on hot cakes
Freezes well
