3 oz. cream cheese, softened
1/2 cup pecan oil
1 cup flour
2/3 cup brown sugar
1 large egg
1 teaspoon vanilla
1 cup chopped pecans



Cream together cream cheese, pecan oil and flour. Chill for 1 hour. Roll into 1 inch balls and put in tins (use muffin tins, no paper liners needed). Press into shape of the tins. Sprinkle the bottom of each tassie with pecans (using 1/2 cup of the pecans).


Mix well the brown sugar, egg and vanilla. Fill each tassie 2/3 full of batter. Sprinkle with remaining pecans. Bake at 350 degrees F for 23 minutes. Cool and remove from tins.