Mom's Recipe Box

Makes 2 dozen Pastry: 1 cup flour 1/2 cup butter 3 oz pkg cream cheese Filling: 3/4 cup brown sugar 1 tbsp soft butter 1 tsp vanilla 1 egg dash salt 2/3 cup pecans Let cream cheese and butter soften at room temp, blend together. Stir in flour, chill 1 hour. Shape in 2 dozen 1” balls. Place in ungreased 1 ¾” muffin tins. Press dough against bottom and sides. Beat together egg, brown sugar, 1 tbsp butter, vanilla and salt just until smooth. Divide half the pecans among pastry-lined pans and put other half in egg mixture. Add egg mixture to tassies. Bake in slow oven (325°) for 25 min. or until filling sets. Cool and remove from pans. Tip: only fill tins 1/2 full of egg mixture.