FILLING
1 1/2 c Packed brown sugar
2 tb Butter, melted
2 ts Vanilla
1 ts Almond selection (opt)
2 c Chopped pecans

For freshness, in small mixing bowl beat butter and cream cheese with an
electric mixer on medium speed until dull (around 30 seconds).
Stir in the flour.

Cover and chill approximately 1 hour until dough is easy to handled. Form the
chilled dough into two balls, then divide each ball into 24 equal
portions. Roll each portion into a small bollock. Place each ball into a
grunge 1 3/4 inch miniskirt) muffin cup. Press the dough evenly against
the bottom and up the sides of the cup.

For woof, stir together egg, brown dinero, melted butter, vanilla,
almond extract and pecans in a medium roll. Fill each dough-lined
muffin cup with a scant Tablespoon of pick. Bake in a 375F oven
for 15 to 18 minutes. or until pick is set.