Baby Pecan Pies

Tart Shells
1/2 cup butter or margarine, softened
3 ounces cream cheese, softened
1 cup all-purpose flour

Filling
2 tablespoons butter, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup pecan halves, finely chopped
Powdered sugar (optional)

Directions:
1.Preheat oven to 350°F. For tart shells, beat butter and cream cheese in bowl until well blended. Add flour; mix until a soft dough forms.
2.Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Mini-Muffin Pan. Dip Mini-Tart Shaper, (or fingers) in flour; press into dough with even pressure until dough rises slightly above rim of pan.
3.For filling, place butter in seperate bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans; add to batter bowl and mix well.
4.Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts

To store tarts, cool completely, then place in a tightly covered container. For longer storage, freeze up to 1 month.