Tea Time Tassies

• 1 (3 oz.) pkg. cream cheese
• 1/2 c. butter, softened
• 1 c. sifted flour
• 1 Tbsp. butter
• 1 egg, unbeaten
• 3/4 c. brown sugar, firmly packed
• 1 tsp. vanilla
• dash of salt
• 2/3 c. pecans, coarsely broken

1. Blend cream cheese with 1/2 cup butter; then stir in flour. Refrigerate dough.
2. Heat oven to 375u0b0.
3. Shape dough into 24 balls. Place one in each cup of greased mini muffin pans.
4. Press dough to bottom and sides of each cup.
5. In a small bowl beat 1 tablespoon butter, egg, brown sugar, vanilla and salt until smooth.
6. Divide pecans into half.
7. Use half to sprinkle on bottom of pastry-lined muffin pans.
8. Fill each with about 1 teaspoon egg mixture.
9. Top with rest of pecans.
10. Bake 20 to 25 minutes.
11. Cool, then carefully remove from pans.
12. Makes 24 cookies.

cream cheese, butter, flour, butter, egg, brown sugar, vanilla, salt, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1077282 (may not work)