1 c. butter, softened
2 c. all-purpose flour

Blend cream cheese and butter together. Stir in flour. Chill one hour. Shape into 4 dozen 1-inch balls and place in ungreased tassies pan (mini muffin tin). Press dough against bottom and sides with fingers (or a spoon). 1 1/2 c. packed brown sugar 2 tbsp. softened butter 2 tsp. vanilla Dash of salt

Beat together, just until smooth.

Divide dry pecans among tarts, sprinkling in bottom of each crust. Add egg/sugar mixture on top of chopped nuts. Bake at 325 degrees for 25 minutes or until filling is set. Cool and remove from pans.

Makes 4 dozen tassies.