1. Preheat the oven to 350 degrees. Grease 2 mini muffin baking pans with oil.
2. In a standing mixer with a paddle attachment, mix the butter and cream cheese together until combined.
3. Add the flour and mix to combine.
4. Divide the dough into 4 equal parts, press into log shapes and wrap each into aluminum foil or parchment paper. Refrigerate for at least 1 hour. I like to make this dough ahead of time. You can even freeze it.

For the filling:

1. Mix the eggs, melted butter and brown sugar until evenly combined and most of the sugar is dissolved. Set aside. 
2. When the dough is chilled and firm, divide each cylinder into 12 equal portions. You should have 48 total.
3. Press each portion into the cavity of mini muffin tins.
4. Place about 1/2 a teaspoon of chopped pecans into each.
5. Pour the filling into a ziptop bag. Cut a tiny opening in one of the corners. Fill each muffin cup about 3/4 full. (You can also use a teaspoon.)
6. Bake in the preheated oven for 25-28 minutes.