Bess London's Pecan Tassies

• 1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
• One 3-ounce package cream cheese, at room temperature
• 1 cup all-purpose flour
• Nonstick cooking spray
• 1 large egg
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• Pinch of fine salt
• 1/2 cup pecans, finely chopped

1. With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth.
2. Add the flour and beat until fully combined.
3. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
4. Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
5. In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth.
6. Set aside.
7. Shape the chilled dough into 24 balls, about 1 inch in diameter.
8. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup.
9. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each.
10. Bake until the filling is set, about 25 minutes.
11. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

unsalted butter, cream cheese, flour, nonstick cooking spray, egg, brown sugar, vanilla, salt, pecans

Taken from www.foodnetwork.com/recipes/trisha-yearwood/bess-londons-pecan-tassies-recipe.html (may not work)