This is the kind of cookie I've never made, but the first one I'd go for on a cookie platter (or the big boxes of homemade cookies that used to arrive at our house from my mother's home state of Ohio around the holidays). I saw this recipe and had to try it, I tweaked it a bit. . . and it turned out quite well.
1/2 c. cream cheese (little more than half an 8 oz. package) at room temperature.
1 stick butter at room temperature.
1 cup ap flour
1/4 tsp. salt.
1 1/4 toasted, chopped pecans
3/4 c. brown sugar
1 tablespoon melted butter
1 tsp. vanilla.
a pinch of salt
Preheat oven to 325. Spritz a 24 cup mini muffin tin with spray.
Mix the butter, cream cheese, salt and flour together in a bowl. Press a good tablespoon into each mini muffin well, push it up to make a little shell.
Mix the pecans sugar, butter, egg vanilla and salt together.
Dollop a bit into the wells. Don't overfill or itbecomes very difficult to get them out and you will have to eat the ruined ones!
Bake 12 min or longer until the shells are slightly browned. Cool completely and remove.