Pecan Tassies

I think these little suckers are an aquired taste. They are like mini pecan pies. I never used to like them, but now I think they are delicious. This recipe is a little shoutout to Grandma, because these are one of her favorite cookies to make (and eat)...I give you the pecan tassie.

3 ounces softened cream cheese

 1/2 cup + 1 Tablespoon softened butter

1 cup flour

 1 egg

 3/4 cup (packed) brown sugar

 1 teaspoon vanilla

 dash of salt

 2/3 cup chopped pecans

Preheat oven to 325 degrees. Combine cream cheese, 1/2 cup butter & flour. Mix thoroughly and chill for at least an hour (I usually let them sit in the fridge overnight). Cut dough into 24 equal parts, roll into little balls, and press into sides and bottom of 2 ungreased miniature muffin tins. Combine egg, brown sugar, vanilla, salt & remaining 1 tablespoon butter and beat until smooth. Sprinkle 1/3 cup pecans equally into the little tarts you just pressed. Divide egg mixture equally among the 24 cookies, pouring on top of the pecans you put in the bottom. Sprinkle remaining 1/3 cup pecans on top of the egg mixture. Bake for 20-25 minutes until pastry is golden brown.