Pecan Tassies

1 3oz package cream cheese

1 stick butter, plus 1 Tbs

1 c flour

1 egg

3/4 c brown sugar

1 tsp vanilla

1/8 tsp salt

1/2 c chopped pecans, divided

1. Soften cream cheese and 1 stick of butter to room temperature. Blend. Add flour. Mix.

2.Shape into 24 balls. Chill. Press into small muffin pans to shape covering all sides and bottom well.

3. Filling: Beat together eggs, sugar, 1 Tbs butter, vanilla and salt until smooth. Place 1/2 of the pecans in the bottom of the cups. Divide the filling into the cups. Top with remaining pecans.

4. Bake 30 min at 325. Cool in pan. Freeze well.