3/4 c. light brown sugar, packed firmly
3/4 c. chopped pecans
1 egg
1 tbsp. softened butter
1 tsp. vanilla flavoring
Dash of salt

SHELLS:

1 c. all-purpose flour
1/4 c. plus 3 tbsp. butter, softened
1 (3 oz.) pkg. cream cheese, softened

SHELLS: Combine flour, butter and cream cheese. Stir until blended. Shape dough into 24 balls, then refrigerate them while preparing the filling.

Combine first six ingredients, mix until blended. Place each dough ball into a greased 1 3/4 inch opening of a tart pan, shaping each ball into a shell. Spoon mixture into tart shell only 3/4 full. Bake at 350 degrees for 20 minutes, or until brown. Cool completely before removing from tart pans. Yield: 24 tassies.