Pecan Tassies

• Pastry:
  1-3 oz. cream cheese
  1/2 c. butter or margarine
  1 c. flour

  Let cream cheese and butter soften at room temperature. Blend together. Stir in flour. Chill at least one hour. Shape into 2 dozen one inch balls. Place in tiny un-greased (3/4 inch) muffin pan. Press dough against the bottom and sides of the cups.

  Filling:
  1 egg
  3/4 c. light brown sugar
  1 t. butter or margarine
  1 t. vanilla
  dash of salt
  2/3 c. broken (chopped) pecans
  1/2 c. corn syrup (Karo)

  Beat together egg, Karo, sugar, butter, vanilla and salt just until smooth. Put 1/2 of the pecans in the pastry lined cups add egg mix and top with remaining nuts. Bake at 325 degrees for 25 minutes or until filling is set. Cool and remove from pan.