CRUST:

1 (3 oz.) pkg. cream cheese
1 cup sifted all-purpose flour
1/2 cup (1 stick) butter

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

FILLING:

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

For filling, mix all ingredients together. Fill each tassie 3/4 full.

Bake at 325°F for 25 minutes. Cool on cake rack. To remove, run sharp knife around edge and lift out.

Makes 24 tassies.