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Export 6 ingredients for grocery delivery
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.
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