Pecan Tassies

• 1-3oz pkg cream cheese
• 1/2c butter
• 1 1/2 c sifted flour
• Pie filling
• 1 egg
• 1 c brown sugar
• 1 T soft butter
• 1 t vanilla
• dash salt
• 1 c broken pecans

1. Let cream cheese and butter soften at room temperature - blend. Stir in flour. Chill for 1 hr. Shape into 3 dz balls. Press dough into minimuffin pans- to bottom and side
2. For filling, beat together egg, sugar, butter, vanilla and salt just until smooth. Divide half the pecans among pastry lined cups. Add egg mixture and top with remaining pecans.
3. Bake in slow oven 325 degrees 35 min til filling is set
4. Cool and remove from pan
5. Glaze- apricot or peach juice with karo syrup. cook until thick or easy to brush
6. Cool and brush on hot cakes
7. Freezes well

cream cheese, butter, flour, pie filling, egg, brown sugar, t, vanilla, salt, pecans

Taken from www.epicurious.com/recipes/member/views/pecan-tassies-50118769 (may not work)