Step 1

Add 6 tablespoons of the butter (remember to reserve the other 2 tablespoons) and the cream cheese to a mixer bowl and beat on medium speed until light in color and fluffy, about 2-3 minutes.

Step 2

Add the flour and mix until just combined. Refrigerate dough for one hour.

Step 3

Preheat oven to 325 degrees and grease your mini muffin pan very well. I use a non-stick baking spray.

Step 4

Add the remaining butter and the rest of the ingredients to a mixer bowl and mix on low speed until well combined.

Step 5

Divide the dough into 24 even pieces (about 2 1/4 tsp per piece) and press evenly into each muffin cavity, creating a cup shape that goes up the sides.

Step 6

Fill each cup with a heaping teaspoon of pecan filling and bake for 20-22 minutes.

Step 7

Cool for about 15 minutes before removing them from the muffin tins. Run a knife around them if you need, to loosen them. Cool on a cooling rack, then serve.