This cookie was a little prissy and time consuming to make, though straight forward and simple. I started by buttering my 3-inch tartlet tins with a small pastry brush, which felt rather like painting ornaments. I'm quite sure many people could have finished the job in less time but I tend to obsesses over such small details.
2 cups unbleached white flour
2 (3 oz.) packages cream cheese, room temperature
1 cup butter, room temperature
6 Tbsp. sugar
1 tsp. vanilla
1 egg white
1/4 cup brown sugar
1/2 cup chopped pecans
For pastry, cream together butter and cream cheese; add 6 Tbsp. sugar and beat to blend well. Mix in the flour. Form into 1-inch balls using floured hands. Flatten each ball into one of the buttered tartlet tins. Press an indention into each one for filling.
For filling, mix together the brown sugar, chopped pecans, and egg white until well blended. Put 1 tsp. filling mixture into each tartlet.
Bake at 350 degrees for 17 - 20 minutes, until tartlets are golden brown around the edges, rotating the pans half way through baking. Cool completely before removing from tins.