Pecan Chewies recipe

Pecan Chewies
{adapted from mom}

crust:
3 oz. cream cheese, room temperature
1 stick (1/2 cup) salted butter, room temperature
1 cup sifted flour

filling:
2/3 cup chopped pecans
1 egg
3/4 cup light brown sugar
1 TBSP salted butter, room temperature
1 tsp. vanilla
dash kosher salt

Preheat oven to 325.

Beat together the cream cheese and butter until combined.  Stir in the sifted flour until it forms a dough.  (This will take several minutes of stirring, but it will come together.)  Wrap in plastic wrap and place in the refrigerator.

Toast the pecans: Place the pecans on a cookie sheet and bake for 5 minutes.  Remove from the sheet and set aside.

Beat together the egg, brown sugar, butter, vanilla, and salt until smooth.  You may see a few tiny bits of butter; that's ok.

Remove the dough from the refrigerator and roll into 24 balls.

Place the balls in an ungreased mini muffin tin...and press the dough into the bottom and sides of the cups.

Divide half of the pecans among the 24 pastry-lined muffin cups.

Use a teaspoon to add in the egg/brown sugar mixture. {If you get messy like I did, just wipe the pan with a damp paper towel before baking.}Top with the remaining pecans.

Bake for 20-25 minutes, or until done.  Cool on a wire rack in the pan for 5 minutes.

 Remove the pecan chewies from the pan, using a knife to go around the edges if needed, and cool completely on the wire rack.

Serve naked (not you, the chewies) or with a small dollop of ice cream.

Please see the full post for details and more photos: https://www.bakeat350.net/2012/06/desserts-for-dudes-pecan-chewies.html