PECAN TASSIES - Minature Pies

PECAN TASSIES - Miniature Pies
Pastry Crust:
6 oz CREAM CHEESE, softened
1 cup BUTTER, softened
2 cups All Purpose FLOUR
Filling:
1-1/2 cups BROWN SUGAR
2 tablespoons melted BUTTER
2 teaspoons VANILLA EXTRACT
Pinch of SALT
2 EGGS, beaten
1-1/3 cups chopped PECANS
Mix the pastry dough together with an electric mixer or your hands. Form into a ball and cover with plastic wrap. Refrigerate for 1 hour. Then make into 1 inch or 1 tablespoon balls and place into an ungreased mini-muffin tin.
Press to fit with your fingers or use the bottom of a greased shot glass to press the dough balls into the tins to form a well for filling.
In a bowl whisk the eggs and add the butter, vanilla and salt. Whisk and fold in the chopped pecans. Spoon into the pastry shells (about 1 to 2 teaspoons full of the filling). Bake at 350 degrees F for 20 to 25 minutes. Let cool and store in an airtight container. (Makes 39 to 40 tassies)