1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. sifted flour

Soften cream cheese and butter to room temperature. Cream together until light and fluffy. Blend in flour and mix well. Chill 1 hour or more. Shape dough into 24 balls, about the size of a small walnut. Press into bottom and sides of tiny ungreased muffin tins (sometimes called "gem" tins, opening diameter measures 2 inches).

Fill with filling. Top with pecan half. Bake in preheated 325 degree oven for 30 to 40 minutes. Remove from oven and cool 10 minutes in tins. Use tip of paring knife to gently lift tassies out. (Filling will some times crack during baking but returns to normal during cooling.)

FILLING:

2 tbsp. butter
1 to 1 1/2 c. light brown sugar (I use 1 c.)
2 eggs
1 tsp. vanilla extract
1/2 to 3/4 c. coarsely chopped pecans

Melt butter. Add sugar, eggs, and vanilla. Stir well. Mixture will be somewhat thick and sticky. Fill bottoms of pastry cups with about 1 teaspoon of the chopped pecans. Pour sugar mixture on top, filling each tassie ALMOST to the top.