Pecan Tassies

Pie crust:
1 3-oz package cream cheese
1/2 butter (cup? cube? who knows?)
1 cup sifted flour

Filling:
1 egg
3/4 cup brown sugar
1 Tbsp butter (soft)
1 tsp vanilla
dash of salt
2/3 cup coarsely broken pecans

Let cream cheese & butter soften at room temperature. Blend. Stir in flour. Chill about 1 hour. Make 24 balls. Press into ungreased small muffin tins.

For filling, beat together sugar, butter, vanilla, and salt until just smooth. Divide half pecans over pastry-lined pans. Add egg mixture and top with remaining pecans. The filling should be about 1 teaspoon per muffin tin. Bake 325 for 25 minutes.

[Handwritten in Ada's handwriting.]