DOUGH
2 sticks (1 cup) unsalted butter, at room temperature
2 packages (3 ounces each) cream cheese
2 cups all-purpose flour

PECAN FILLING
3 large eggs, slightly beaten 13/4 cups packed brown
3 tablespoons unsalted butter softened or melted
1/4 teaspoon salt
3/4 teaspoon vanilla extract
1 cup pecans, coarsely chopped

1. Dough- In a large bowl with an electric mixer, beat butter and cream cheese until blended.  Beat in flour just until blended.  Flatten dough into a 1-inch-thick disk.  Wrap in plastic wrap and refrigerate at least 30 minutes.
2.Heat oven to 375'F.  Have ungreased miniature muffin pans ready. (Mini muffins measure 1 1/4 inches across the bottom.) Makes 48, but you can bake in batches. 
3. Divide dough into quarters.  Roll each into a 6-inch log.  Cut each log into 12 pieces. With floured hands, flatten each piece into a 3 inch round and fit into muffin cup (dough will extend above cup).
4. Filling: Beat eggs, brown sugar, butter, salt and vanilla until well mixed.  Spoon 2 teaspoons of filling into each pastry-lined muffin cup.  Top with pecans. 
5. Bake 20 minutes, or until pastry is brown and filling is set.  Cool briefly in pan on a wire rack, then remove to rack to cool
completely.

You'll need a spritz-cookie gun with 3 different tips to make these snowflake

2 sficks (1 cup) unsalted butler, softened
1/2 cup confecfioners'sugar
1 teaspoon vanilla
2 cups all-purpose flour
Decoration: mini chocolate nonpareil candies

1. Heat oven to 350-F
2. Beat butter, sugar and vanilla in a large
bowl with electric mixer until blended.  On low speed, beat in flour until blended. 
3. Spoon dough into spritz gun.  Press cookies out on lightly greased cookie sheets according to manufacturer's directions.  Place a nonpareil candy in center of each. 
4. Bake 8 minutes or until golden.  Remove to wire rack to cool.