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Pecan Tassies

1 package (3 or 4 ounces) cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 cup sifted all-purpose flour
1 egg, lightly beaten
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
1 tablespoon butter or margarine, softened
Dash of salt
2/3 cup chopped pecans

Blend cream cheese and the 1/2 cup butter or margarine until smooth
in a large mixing bowl. Add flour, blend well. Chill dough in
refrigerator about 2 hours, or overnight.

Shape dough into about 24 one-inch balls. Press into tiny muffin or
tart pans (1-3/4 in diameter). Place pans on jelly-roll pan.

Blend egg, sugar, vanilla, the tablespoon of butter or margarine
salt and pecans in a small bowl. Fill pastry cups with mixture.

Bake in moderate oven (375 deg.), about 20 minutes, or until lightly
browned. Cool a minute or two on wire racks before removing from
pans. Cool completely.
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