CRUST:

1 (3 oz.) pkg. cream cheese
1 c. sifted all-purpose flour
1 stick butter

FILLING:

1 egg, beaten
3/4 c. brown sugar, firmly packed
1 tbsp. soft butter
1 tbsp. vanilla
2/3 c. chopped pecans

For the crust, have all ingredients at room temperature. Mix together and chill for at least 2 hours. Pinch off dough and shape into 2 dozen 1-inch balls. Place balls in 1 3/4 inch ungreased muffin tins. With your thumb, press dough against bottom and sides of tins. Set aside and mix filling.

For filling, mix all ingredients together. Fill each tassie 3/4 full. Bake at 325 degrees for 25 minutes. Cool on cake rack. To remove, run sharp knife around edge and lift out.