1/2 cup plus 1 tablespoon butter, softened, divided
6 tablespoons cream cheese, softened
1 cup all-purpose flour
3/4 cup packed brown sugar
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup diced dried apricots
1/3 cup chopped pecans
In a small bowl, cream 1/2 cup butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.
Meanwhile, in a bowl, combine the brown sugar, egg, vanilla, salt and remaining butter. Stir in apricots and pecans; set aside.
Roll dough into 1-in. balls. Press onto the bottom and up the sides of greased miniature muffin cups. Drop a teaspoonful of apricot mixture into each cup. Bake at 325° for 25-30 minutes or until golden brown. Cool in pans on wire racks.