Pecan Tassies

Prep Time: 10 min
Cook Time: 25 min
Makes: 24 servings

•	1 (8 oz.) package cream cheese, softened
•	1/2 cup butter plus 1 tbsp., softened, divided
•	1 cup White Lily® All Purpose Flour
•	1 large egg
•	3/4 cup packed brown sugar
•	1 teaspoon vanilla extract
•	1/8 teaspoon salt
•	1 cup chopped pecans

1.	BLEND cream cheese and 1/2 cup butter. Stir in flour just until blended. Chill about 1 hour.
TIP	Dough can be made ahead and chilled up to 3 days.
2.	HEAT oven to 325°F.
3.	SHAPE dough into 24 one-inch balls; press into ungreased 1 1/2-inch muffin cups or tart pans (to make a shallow shell).
4.	BEAT egg, brown sugar, 1 tablespoon butter, vanilla and salt.
5.	SPRINKLE 1/2 cup chopped pecans over dough in muffin tins. Add egg mixture; sprinkle with remaining pecans.
6.	BAKE 20 to 25 minutes or until set. Cool in pans on wire rack.