1 c. butter, softened
6 oz. cream cheese, softened
2 c. flour
1/2 c. butter, softened
1 c. sugar
1 egg, lightly beaten
1 1/2 c. chopped pecans
1 c. chopped dates
1 tbsp. vanilla

Preheat oven to 350 degrees. In a large bowl, combine the 1 cup butter, cream cheese and flour. Mix until well blended. Divide the dough into 4 equal parts, then separate each part into 12 balls, all the same size. Place the balls in the 2 inch sections of 4 ungreased, miniature muffin tins. Using your thumb and forefinger, press each ball into its cup, working the dough evenly up the sides to the rim. Cream the remaining 1/2 cup butter with the sugar. Add the rest of the ingredients and mix well. Divide among the unbaked shells, filling each completely (but do not stuff).

Bake until golden brown, approximately 30-40 minutes. Cool on racks before removing the tarts from their tins. When serving, sprinkle with powdered sugar.

They will keep several days before serving or may be frozen. Yields 48 tarts. Preparation: 45 minutes. Baking: 40 minutes.