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PECAN LASSIES 
Mix together two (3 ounces) packages Philadelphia cream cheese, 2 sticks butter; mix well. Two cups of flour. Form into balls 1 to 1 1/2 inch and press into small cupcake pans, little tiny pans.

FILLINGS:

3 eggs, beat well
2 c. brown sugar, packed
3 tbsp. melted butter
1 c. pecans, chopped

Into each crust, place a few nuts (1/4 teaspoon) into bottom of crust. Dip filling into crust, not quite to the top. Makes 48 lassies. Bake at 350 degrees for 17 minutes, reduce heat to 250 degrees for 10 minutes.
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