1992 2nd place: pecan tassies

Mmmm----------------
           ------------crust------
           --------------------------
    1/2 c  butter, softened
      3 oz Cream cheese, softened
      1 c  Unsifted all-purpose flour
           Mmmmm---------------
           ------------filling---- -- €
           ---------------------------
      1    Egg
    3/4 c  Packed light brown sugar
      1 tb butter, melted
           Pinch salt
    3/4 c  Chopped pecans
 

  
     1. Heat oven to 350 degrees. Have ready 2 miniature muffin tins with
    cups that measure about 2 inches across and 7/8 inch deep.
  
     2. For crust, beat butter with cream cheese until smooth. Add flour
    and mix until a dough forms. Divide into 24 balls. With your fingers,
    press each ball into an ungreased muffin cup, taking care to make a
    smooth, even layer over the bottom and up the sides.
  
     3. For filling, whisk egg in a medium bowl. Add sugar, butter and
    salt and mix well.
  
     4. Spoon about 1/2 teaspoon chopped pecans into each crust. Add
    filling so it comes almost to the top of the cups, making sure it
    doesn't spill over. Sprinkle remaining pecans over the top.
  
     5. Bake 15 minutes. Reduce oven to 250 degrees and continue to bake
    until crust is light brown at the edges, 10 minutes. Cool. When
    muffin tin is cool enough to handle, loosen cups from the sides of
    the tin and carefully transfer to a wire rack. Cool to room
    temperature.
  
     This second place winner is by Frances Marcinkiewicz of Countryside,
    Illinois. from the Chicago Tribune fifth annual Food Guide Holiday
    Cookie Contest December 3, 1992
 
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