1/2 c. butter, softened
3 oz. pkg. cream cheese
1 c. all purpose flour
2/3 c. chopped pecans
3/4 c. brown sugar
1 tbsp. soft butter
1 egg, beaten
1 tsp. vanilla
Dash of salt

For pastry, cream 1/2 cup butter and cream cheese until fluffy. Add flour and mix well. Wrap and refrigerate overnight. For filling, mix remaining ingredients well. Set aside. Preheat oven to 350 degrees. Roll pastry into approximately 1 1/2 inch balls and press into bottom and sides of a 1 3/4 inch tartlet or mini cupcake pan. Spoon in 1 teaspoon per tassie. Bake 35 to 40 minutes in ungreased pans. Yields about 32 tassies.