BlankHey, I think we could make these... Pecan Tartlets Makes: 2 dozen Preparation time: 30 minutes (includes dough chilling time) Total time: 1 hour Ingredients: Nonstick spray or floured baking spray 3 ounces cream cheese, regular or reduced-fat variety such as Neufchatel cheese, softened 6 tablespoons butter, softened 1-1/4 cup flour (a few tablespoons more if needed) Pinch of salt 2 tablespoons finely chopped pecans FILLING: 1/2 cup pecans, toasted and chopped 3/4 cup brown sugar 1 tablespoon butter, softened 1 egg 1 teaspoon vanilla 1/4 cup light or dark corn syrup Directions: Spray mini-muffin tins with nonstick spray and set aside. In a large bowl, cream together the cream cheese and butter. Add the flour, salt and pecans and mix until a dough forms. If the dough seems too wet, add more flour, 1 tablespoon at a time. The dough should be somewhat pliable. Roll the dough into a 12-inch log, wrap in plastic wrap and chill at least 15 minutes. Cut the log into 1/2 -inch pieces and press a piece of dough into the bottom, up the side and slightly above the rim of each muffin 'cup'. To make the filling: Preheat the oven to 375 degrees. In a medium bowl, mix all the filling ingredients. Evenly divide the filling among the dough-lined muffin 'cup's; do not fill to the rim or the filling will bubble over. Bake about 20-25 minutes or until filling is puffed. Remove from oven and allow to cool about 5 minutes before removing to a wire rack.