½ cup Unsalted Butter, room temperature
3 oz. Cream Cheese, room temperature
1 cup All-Purpose Flour
1 large Fresh Egg
¾ cup Brown Sugar, packed
1 tbsp. Unsalted Butter, melted
½ cup chopped Pecans
2 slices Smoked Bacon, cooked & crumbled
In a medium mixing bowl, combine butter and cream cheese using an electric mixer on medium speed. Add flour slowly and continue to mix until smooth. Divide dough into 24 equal pieces and shape into balls. Place one at a time into a 24 cup ungreased mini muffin pan, press and shape across bottom and up sides. Set aside. In a medium bowl beat egg, brown sugar and tbsp. of melted butter until combined. Stir in pecans and bacon. Spoon about 1 heaping tsp. of mixture into each pastry-lined cup. Place in a pre-heated 325 degree oven for 25 to 30 minutes or until pastry is golden brown and filling is puffed. Cool slightly in pan and then carefully transfer to a wire rack to cool. Serve warm or at room temperature.
Note: You can make ahead and refrigerate. Just set out 30 minutes before serving time.
Ideas for Future Efforts_______________________________________