Combine cream cheese, butter, and flour; mix well. Shape dough into 1-inch balls; press into 48 miniature 1 3/4-inch muffin tins to form shells.
Cream butter and sugar in a medium mixing bowl; add egg yolks, beating well. Stir in dates, pecans, and vanilla.
Beat egg whites (at room temperature) until stiff peaks form. Gently fold egg whites into batter. Spoon 1 1/2 teaspoons batter into each prepared shell.
Bake at 325° for 25 minutes. Remove from pans while warm. Cool on wire racks.
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