Pecan Tassies

• 1/2 c. butter, softened
• 1 (3 oz.) cream cheese, softened
• 1 c. all-purpose flour
• 1 egg
• 3/4 c. packed brown sugar
• 1 Tbsp. butter or margarine, softened
• 1 tsp. vanilla
• dash of salt
• 1/2 c. coarsely chopped pecans or walnuts

1. For pastry, in mixing bowl, cream together the 1/2 cup butter or margarine and cream cheese.
2. Stir in flour; mix well.
3. Cover and chill mixture about 1 hour.
4. In small mixing bowl, stir together egg, brown sugar, 1 tablespoon butter, vanilla and salt just until smooth; set aside.
5. Shape chilled pastry dough into two dozen 1-inch balls; place each ball in ungreased 1 3/4-inch muffin cup.
6. Press dough into bottom and sides of cups.
7. Spoon about 1 teaspoon of the chopped nuts into each pastry-lined muffin cup; fill each with egg mixture.
8. Bake in 325u0b0 oven for about 25 minutes or until filling is set.
9. Cool; remove from pans.
10. Cover. Store in container.
11. Makes 24.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=868583 (may not work)