Recipe - Patti Davis Pecan Tassies

1 pack (3 or 4oz) cream cheese;
softened
1 Stick butter or margarine;
softened
1 cup Sifted allpurpose flour
1 Egg; lightly beaten
Three fourths cup Firmly packed brown sugar
1 teaspoon Vanilla
1 tablespoon Butter or margarine;
softened
1 ds Salt
2/3 cup Chopped pecans

From: cw497@cleveland.freenet.edu (D. L. Pultorak)

Date: 23 Dec 1993 19:04:08 GMT

I find these things very addictive. Hope you don't mind me sharing a vice I
can't seem to stop. This recipe came via my parents from Patti Davis of
Gardner Mass. Hope you enjoy these decadent pastries!

1. Blend cream cheese and the One half cup butter or margarine until smooth in a
large mixing bowl. Add flour, blend well. Chill dough in refrigerator about
2 hours, or overnight.

2. Shape dough into about 24 oneinch balls. Press into tiny muffin or tart
pans (1Three fourths in diameter). Place pans on jellyroll pan.

3. Blend egg, sugar, vanilla, the tablespoon of butter or margarine salt
and pecans in a small bowl. Fill pastry cups with mixture.

4. Bake in moderate oven (375 deg.), about 20 minutes, until lightly
browned. Cool a minute or two on wire racks before removing from pans. Cool
completly.

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