Pecan Tassies

3 oz cream cheese

1 C butter, softened

1 C sifted flour

∙ Blend together cream cheese and butter then stir in flour.

∙ Chill 1 hr then shape into 2 dozen 1" balls.

∙ Place in ungreased 1 ¾" muffin pans, press dough against bottom and sides.

1 egg

¾ C brown sugar

1 T butter, softened

1 t vanilla

dash of salt

∙ Beat together egg, brown sugar, butter, vanilla and salt just until smooth.

∙ Divide ⅓ C coarsely broken pecan among "tarts", add egg mixture.

∙ Top with ⅓ C coarsely broken pecans.

∙ Bake at 325' for 25 minutes or until filling is set.

∙ Cool and remove from pans