1/2 c. butter
1 (3 oz.) cream cheese
1 c. all-purpose flour

FILLING:

3/4 c. brown sugar
3/4 c. chopped pecans
1 egg
Dash salt
1 tsp. vanilla
1 tbsp. butter

Crust: Reserve 1 tablespoon butter for filling. Let butter and cream cheese soften to room temperature. Mix with flour. Make small balls of crust about the same diameter as a "quarter". Chill (I don't always do this) about an hour. Press with thumb into well greased (or use paper liners) small muffin tins to form shells.

Filling: Mix all ingredients together and put in crust filling about 3/4 full. Bake 20-30 minutes in 350 degree oven. Makes about 24 tassies.