CRUST:

1 (3 oz.) pkg. cream cheese
1 c. sifted plain flour
1 stick butter

Have all ingredients at room temperature. Mix together and chill at least 2 hours. Pinch off dough and shape into 2 dozen 1 inch balls. Press into small tins, set aside.

FILLING:

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

Mix all ingredients together. Fill each tassie 3/4 full. Bake at 325 degrees for 25 minutes. Cool on cake rack. Remove while warm by running knife along edge.