Pecan Tassies

Recipe printed from Jenn's Food Journey, courtesy of my mom (Sharon)

Dough -
1 lb. cream cheese
1 lb. butter (I used unsalted), room temperature
4 cups flour
Filling -
6 eggs, slightly beaten
1 lb. light brown sugar
3 Tablespoons melted butter
2 teaspoons vanilla
2 - 2 1/2 cups chopped pecans (or walnuts)

In a large bowl, cream together the cream cheese and butter until light and fluffy.  Gradually add the flour.  Mix well; if dough should be easy to handle.  Set aside.

In another bowl, mix together all the filling ingredients until well combined.

Preheat oven to 350 degrees F.

Using miniature cupcake pans (spray with a bit of nonstick spray) , firm dough into balls the size of walnuts.  Press into pans to form shells.  Fill 3/4 full with filling mixture.  Bake 25 minutes or until the dough is slightly brown.  Remove from pan carefully.  Yield: Approximately 100-125 tassies