1 (3 oz.) pkg. cream cheese, room temperature
1 stick butter, room temperature
1 c. flour

1 egg
1 tsp. vanilla
Dash of salt
3/4 c. pecans, chopped
1 tbsp. melted butter

Mix pastry ingredients together. Chill for one hour. Line pastry-sized (mini-muffin) pan with pastry as for pie crust. Combine filling ingredients until smooth; spoon one tablespoon into each shell. Bake at 325 degrees for 20 to 25 minutes. Yields: 24 tassies.