PECAN TASSIES
- 1 (3 oz.) pkg. softened cream cheese
- ½ C. softened butter
- 1 C. sifted flour
- 1 egg
- ¾ C. brown sugar
- 1 T. softened butter
- 1 tsp. vanilla
- ¼ tsp. salt
- ½ C. Texas pecans
Blend cream cheese and ½ cup butter in mixing bowl. Stir in flour. Chill 1 hour. Shape into 24 small balls. Place in ungreased 1¾ inch muffin pans. Press dough against the bottom and sides of the pan. Sprinkle pecans over the dough. Beat together egg, brown sugar, 1 tablespoon butter, vanilla, and salt until smooth. Spoon egg mixture into dough and top with enough Texas pecans to cover top. Bake at 325 degrees F. until filling is set, about 25 minutes. Cool; remove from pans. Yield: 2 dozen.