Step 1

Beat the 1 cup softened butter with the cream cheese using a stand mixer or electric mixer, on medium speed, until mixture is combined. Beat in the flour, a little at a time, on low speed until combined.

Step 2

Shape dough into 48 balls. Press each ball evenly into the bottoms and up the sides of 48 ungreased 1-3/4-inch mini muffin cups.

Step 3

With an electric mixer or a stand mixer, beat the melted butter with the brown sugar and corn syrup. Mix in the egg and vanilla. Stir in the pecans. Pour into the tassie cups so that they are close to 3/4 full. If you fill it more than that there is a chance it will overflow when baking.

Step 4

Bake in a 325F oven for 20-23 minutes. Cool.