Pecan Tassies

Crust:
2 sticks margarine
2 3oz pkgs cream cheese
2 c. flour
soften margarine and cheese, mix together
Add flour, and refridgerate dough for 2-3 hours.

Pinch off small balls, press out in small tins until all sides are covered.

Filling:
1 c. chopped pecans
2 eggs
1 1/2 c. brown sugar
2 T melted margarine
1/4 t vanilla
dash salt

Beat eggs, add sugar gradually then margarine, salt and vanilla.
Put 1/2 nuts in unbaked shells, pour rest in filling. Pour into shells half full. Bake at 350 degrees for 15 minutes, then reduce heat to 250 and bake 10 more min.