Pecan Tassies

Ingredients

1 package (3 or 4 ounces) cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 cup sifted all-purpose flour
1 egg, lightly beaten
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
1 tablespoon butter or margarine, softened
Dash of salt
2/3 to 3/4 cup chopped pecans

Instructions

Blend cream cheese and the 1/2 cup butter or margarine until smooth in a large mixing bowl. Add flour, blend well. Chill dough in refrigerator about 2 hours, or overnight. Shape dough into about 24 one-inch balls.Press into tiny muffin or tart pans (1-3/4 in diameter). Place pans on jelly-roll pan. Blend egg, sugar, vanilla, the tablespoon of butter or margarine salt and pecans in a small bowl. Fill pastry cups with mixture. Bake in moderate oven (375 deg.), about 20 minutes, or until lightly browned. Cool a minute or two on wire racks before removing from pans. Cool completly.