Pecan Tassies

For the cheese pastry:
Blend together cream cheese and butter, stir in flour. Chill covered about 1 hour in the refrigerator. Shape into 24 one-inch balls. Place in ungreased (I give it a little spray with nonstick spray for good measure) Teflon-coated mini muffin pan. Shape into small pie crusts.

For the filling:
Mix brown sugar, egg, Karo syrup, butter, vanilla extract, salt and pecans. Put 1 teaspoon of filling into each pastry and bake for 25 minutes in a preheated 325ºF oven. Cool and remove from pan.

Makes 2 dozen.

Recipe from Little Rock, Arkansas, as found in an old Midwest-based company cookbook.