(by Barbara Ballinger)
3 oz. cream cheese, softened
1/2 c. unsalted butter, plus 1 T. butter or margarine, softened
1 c. sifted flour
3/4 c. brown sugar, dark or light
1 t. vanilla extract
dash of salt
2/3 c. chopped pecans, plus nice halves for decoration
Blend softened cream cheese and 1/2 c. softened butter.
Stir in flour, form into a ball, and wrap in plastic.
Chill 1/2 – 1 hour, then let soften slightly before forming balls.
Shape into 2 dozen 1-inch balls and press into mini-tart pans that have been greased or sprayed with vegetable spray.
Beat together egg, brown sugar, butter or margarine, 1 T. butter or margarine, vanilla, and salt.
Stir in pecans.
Fill tart shells about 3/4 full, and top each with a pecan half.
Preheat oven to 325 F.
Bake for 20 - 30 minutes, or until set to the touch.
(Read A Slowly Sinking Ship, the story that accompanies this recipe.)