Pecan Tassies

1 pkg    (3 or 4 ounces) cream cheese, softened

1/2 C    (1 stick) butter or margarine, softened

1 C       Sifted all-purpose flour

1          Egg, lightly beaten

3/4 C    Firmly packed brown sugar

1 Tsp    Vanilla

1 Tbsp  Butter or margarine, softened

Dash of salt

2/3 C    Chopped pecans

Blend cream cheese and the 1/2 cup butter or margarine until smooth in a large mixing bowl. Add flour, blend well. Chill dough in refrigerator about 2 hours, or overnight.

Shape dough into about 24 one-inch balls. Press into tiny muffin or tart pans (1-3/4 in diameter). 

Blend egg, sugar, and vanilla, the tablespoon of butter or margarine salt and pecans in a small bowl. Fill pastry cups with mixture.

Bake in moderate oven (375 deg.), about 20 minutes or until lightly browned.

Cool a minute or two on wire racks before removing from the pan.

Shared by Debbie McLean Warner

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