Pecan Tassies
1 3oz pkg cream cheese
1/2 c oleo
1 c sifted flour
3/4 c brown sugar
1 tbs oleo
1 tsp vanilla
dash of salt
3/2 c nuts
1 egg
For cheese pastry let cream cheese and oleo soften. Blend. Stir in
flour. Chill 1 hour. Shape into 2 dozen balls. Place in tiny
ungreased muffin cups. Press dough on bottom and sides. For pecan
filling: beat egg, sugar, 1 tbs butter, vanilla, and salt. Divide
half the nuts among the cups. Add egg mix and top with rest of nuts.
Bake at 325° for 25 minutes. Cool before removing from pans.