Pecan Tassies

Ingredients

CRUST:

½  cup butter, softened

3 ounces cream cheese, softened

1 cup all-purpose flour

FILLING:

1 large egg

¾ cup packed brown sugar

1 tablespoon butter, softened

1 teaspoon vanilla extract

Dash salt

⅔ cup finely chopped pecans, divided

Preparation

In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.

Preheat oven to 375 F. Shape dough into 1-inch balls; press evenly onto bottoms and up sides of greased mini muffin cups.

For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in ⅓ cup pecans; spoon into pastries. Sprinkle with remaining pecans.

Bake 20-25 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.