To make Food Network's recipe, beat 1/2 cup butter and 3 ounces cream cheese in an electric mixer until smooth. Add 1 cup flour, and fully combine. Cover the bowl with plastic wrap, and refrigerate for one hour. Preheat the oven to 325 degrees Fahrenheit. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together 1 tablespoon melted butter, 1 large egg, 3/4 cup packed light brown sugar, 1 teaspoon vanilla and a pinch of fine salt. Shape the chilled dough into 24 balls, and press each into a cup in the muffin pan. Spoon 1 teaspoon of pecans into each cup, and pour over mixture. Bake for 25 minutes.
To make Martha Stewart's recipe, preheat the oven to 350 degrees Fahrenheit. Process 1/2 cup pecans until finely ground. Beat 1/2 cup cream cheese and 1/4 cup butter until well blended. Add 3/4 cup flour, pecans and a pinch of salt. Mix until dough forms. Form dough into 18 1-inch balls, then press the balls into the cups of mini-muffin tins. Whisk 1 large egg, 1/4 cup packed light-brown sugar, 2 tablespoons pure maple syrup, 2 teaspoons pure vanilla extract, 1 tablespoon unsalted butter, 1/4 teaspoon salt and 3/4 cup toasted pecans. Spoon 1 1/2 teaspoons of mixture into each cup. Bake for 20 to 22 minutes.Learn more about Desserts