Small cupcake baking cups are okay, but for holiday baking I like to to make bite size pecan tarts. Small paper candy cups, can often be found in grocery or kitchen stores. These tiny tarts look nice scattered around the top of a tray of cookies.
1 pkg. (3 oz.) cream cheese
1 cup flour
1/2 cup butter
1 egg - beaten
3/4 cup brown sugar, firmly packed
1 T. soft butter
1 T. vanilla
2/3 cup chopped pecans
paper candy cups or paper baking cups
Mix the first 3 ingredients together to form a dough.
Chill the dough for at least 2 hours before rolling. Mix the filling ingredients together and set aside. Roll the cream cheese dough with a rolling pin to about 1/8 inch thickness. Cut into round shapes with a round cookie cutter, or an inverted glass or other round object. Carefully place the cut rounds of dough into paper candy cups or baking cups. Press in place to cover the bottom and the sides of the paper liner. Spoon the prepared filling into each one - about 2/3 full. Place the filled tarts on a baking sheet. Bake in a preheated oven at 325º for about 20 minutes. Cool on a wire rack.