Yield: 2 dozen.
3 ounces cream cheese, softened
½ cup butter, softened
1 cup all-purpose flour
¾ cup packed light brown sugar
2 tablespoons butter
1 egg
1 teaspoon vanilla extract
1 cup chopped pecans
Combine cream cheese, ½ cup butter, and flour in mixing bowl; mix well. Cover dough and chill 1 hour. Roll dough onto floured surface. Cut into 3-inch rounds and place in small muffin tins, pressing dough about ½ way up the sides.
In a bowl, combine brown sugar, 2 tablespoons butter, egg, and vanilla; mix well. Spoon sugar mixture into each muffin cup and sprinkle with pecans. Bake at 325° for 20 to 30 minutes, or until crust is golden brown.
For 127 years, this Wilson County store has been keeping its community well supplied — by relying on people just as much as what’s on the shelves.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
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