Pecan Tassies

Tart Shells

1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup self-rising flour

Filling

2 tablespoons butter, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups chopped pecans

For tart shells, beat butter and cream cheese in batter bowl until smooth. Add flour; mix until a soft dough forms. Cover; chill at least 1 hour or overnight.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls of dough into cups of lightly greased mini-muffin pan. Dip tart shaper (I have a one from Pampered Chef) in flour and press into dough to form tart shell. For filling, combine all ingredients in small mixing bowl; mix well. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until lightly golden brown. Remove from mini- muffin pan and cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts.