Pecan Tassies (mini pecan pies)

1 (3 oz.) pkg. cream cheese, softened

½ cup butter, softened

1 cup flour

1 egg

2/3 cup chopped pecans

1 Tbsp. butter

¾ cup brown sugar

1 tsp. vanilla

dash of salt

Pastry: Blend cream cheese and butter together and add flour. Chill 1 hour. Shape into 2 dozen 1 inch balls. Place in ungreased Teflon extra small muffin tins. Press dough evenly against bottom and sides of each cup.

Filling: Beat egg, sugar, 1 Tbsp. butter, vanilla, and salt till smooth. Put a few pecans in each cup; add egg mixture. Top with remaining pecans. Bake at 325 degrees for 25 minutes or until filling sets.