As a young married in Atlanta back in the 60’s, you could not go to a party and not encounter “tassies”. Probably out of fashion now, but nothing wrong with going retro.  You’ll need miniature muffin tins to make these tiny, tart-like cookies which are reminiscent of pecan pies.  Great as an added dessert on a buffet table.

For the pastry:

1. 3 oz. cream cheese,  room temperature
2. ½ cup unsalted butter, room temperature
3. 1 cup all-purpose flour

For the filling:

1. 1 egg
2. ¾ cup  packed dark brown sugar
3. 1 tablespoon unsalted butter, room temp
4. 1 teaspoon vanilla extract
5. pinch of salt
6. 2/3 cup pine nuts or chopped pecans

1. To make the pastry, combine the cream cheese and butter in bowl.  Beat until well blended.  Reduce the speed to low, and add the flour and mix until just incorporated.
2. Divide the dough between 2 large sheets of waxed paper.
3. Form each portion into a log 6” long.  Refrigerate until firm (1 hour to overnight)

Pre-heat oven to 325 degrees  

1. Cut each log into 12 rounds ½” thick.  Press each round into the bottom and up the sides of a miniature muffin cup that is 1 ¾” in diameter.  Build and edge slightly beyond the rim.
2. To make the filling, combine the egg, brown sugar, butter, vanilla, and salt into a bowl and using a wooden spoon mix until smooth.  Mix in half the nuts.

1. Spoon the mixture into the cups, filling almost to the tops.
2. Use the remaining nuts to top the cookies.
3. Bake until the filling is set and the crusts begin to color, about 30 minutes.
4. Let cool completely in the muffin tins on wire racks, then remove from the tins.

Store in an airtight container in the refrigerator for up to 3 days.