Dainty pecan tarts are perfect for baby showers or Christmas trays. Drizzle the tops with melted chocolate for a tasty garnish.

INGREDIENTS | YIELDS 36 COOKIES

• 1¼ cups unsalted butter
• 8 ounces cream cheese
• 2 1/3 cups all-purpose flour
• 2 eggs
• 1½ cups packed light brown sugar
• 2 tablespoons melted butter
• ½ teaspoon vanilla
• Pinch of salt
• 1 cup pecans, chopped

1. Preheat oven to 350°F.

2. Beat butter and cream cheese until blended. Stir in flour until mixture forms a smooth, soft dough. Roll in small balls; push into small tart or mini muffin pans, forming a tart shell.

3. Blend eggs, brown sugar, remaining butter, vanilla, and salt. Stir in pecans.

4. Fill each crust about 2/3 full with nut mixture; be careful not to overfill.

5. Bake 15–18 minutes. The filling will have puffed up and the shell will be golden brown. Cool; remove from pans carefully.