Tea Time Tassies

3 ounce package cream cheese
1/2 cup butter
1 cup flour; sifted

1 egg
3/4 cup brown sugar; packed
1 tablespoon butter
1 teaspoon vanilla
1 dash salt
2/3 cup pecans; coarsely chopped

First make the pastry. Let cream cheese and butter soften at room temperature. Stir in flour. Chill about 1 hour. Shape into two dozen 1″ balls. Place in tiny ungreased muffin tins. Press dough on bottom and sides
of cups.

Make the filling. Beat together eggs, sugar, butter, and vanilla. Add salt just until smooth. Divide half the pecans among the pastry lined cups. Add egg mixture and top with remaining pecans.

Bake in a 325 oven for 25 minutes. Cool. Remove from pans. (May be frozen.)

Source: Jean Slay


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