Pecan Tassies

3 ounces cream cheese, room temperature
1/4 pound butter, softened
1 cup flour
1 egg
3/4 cup brown sugar
1 tablespoon butter, melted and cooled
1/2 teaspoon vanilla extract
1/4 cup pecans, finely chopped
In an electric mixer, cream cheese and butter until fluffy, add flour. Mix just until blended. Wrap dough in plastic wrap and refrigerate 2 to 3 hours or overnight.
In a medium mixing bowl, beat egg, brown sugar, butter, and vanilla. Mix until well blended. Stir in chopped pecans. Set aside.
Roll dough into 1-inch balls. Press ball into a greased mini muffin pan or you can also use the mini muffin paper cups in the muffin pans instead. Using a teaspoon, fill the muffin cups with filling. (Take care not to get filling outside of the crust, it makes the tassies stick to the pan.)
Bake at 350 degrees for 20 to 25 minutes or until edges begin to brown.
Remove pan from the oven. Cool in pan on a wire rack. Repeat with remaining dough and filling. Store in an airtight container.
Makes 2 dozen

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