Servings: 24 Tassies

1 pkg (3-4 oz) cream cheese 1 pkg (3 to 4 oz) cream cheese
1/2 cup butter, softened ½ cup butter, softened
1 cup sifted all purpose flour 1 cup sifted all purpose flour
1 egg, lightly beaten 1 egg, lightly beaten
3/4 cup firmly packed brown sugar ¾ cup firmly packed brown sugar
1 tsp vanilla 1 tsp vanilla
1 Tab butter, softened 1 Tab butter, softened
Dash of salt Dash of salt
2/3 cup chopped pecans ⅔ cup chopped pecans

1. Blend cream cheese & butter in a lg mixing bowl until smooth. Add flour, blend well. Chill in refrigerator for 2 hrs or overnight.
2. Shape dough into 24, 1 in balls & press into mini muffin tins.
3. Blend egg, brown sugar, vanilla, the Tab of butter, salt, & pecans in a small bowl. Fill pastry cups with mixture.
4. Bake in a moderate oven (375 degrees) for 20 min or until lightly browned. Cool a min. or two before removing from pans.

Mini muffin tins  Mini muffin tins