Recipe: Pecan Tassies (2)

MINIATURE PECAN TASSIES

CRUST:

1 (3 oz.) pkg. cream cheese
1 c. sifted plain flour
1 stick butter

FILLING:

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

Have all ingredients at room temperature. Mix together and chill at least 2 hours. Pinch off dough and shape into 2 dozen 1 inch balls. Press into small tins, set aside. Mix all ingredients together. Fill each tassie 3/4 full. Bake at 325 degrees for 25 minutes. Cool on cake rack. Remove while warm by running knife along edge.

PECAN TASSIES

1 (3 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 c. flour
1 egg
3/4 c. brown sugar
1 tbsp. butter
1 tsp. vanilla
Dash of salt
2/3 c. broken pecans

Blend together cream cheese and 1/2 cup butter. Stir in flour. Chill for one hour. Shape into 24 (1 inch) balls. Place in ungreased 1 3/4 inch muffin pans. Press dough against bottom and sides. Beat together 1 egg, brown sugar, 1 tbsp. soft butter, vanilla and salt until smooth. Divide 1/3 cup of coarsely broken pecans among "tarts". Add egg mixture. Top with 1/3 cup of broken pecans. Bake at 325 degrees for 25 minutes, until filling sets. Cool; remove from pans.