1 stick oleo (margarine) or butter
3 oz. package cream cheese
1 c. flour
Cream ingredients together and make it 24 balls. Press into tassie cups (mini-muffin tin). Cut one pecan into the dough of the bottom of each cup.
For the filling:
2 eggs unbeaten
2 Tbsp. melted butter
1 1/2 c. brown sugar
pinch of salt
1 tsp. vanilla
Whisk it all together until well mixed. Fill each cup of dough wit the mixture and place a pecan on top. Bake for 25-30 min. at 350.
Note: My Mom used to use chopped pecans. She whisked them right into the mixture and eliminated the need to add the pecans to the bottom of the cups or the top of the cups. This also seems to allow for more of the mixture to fit into the cups. Enjoy!