Pecan Tassies

Pastry
1 pkg (8 oz. ) cream cheese softened
1 stick (1/2cup) butter
1/4 cup granulated sugar
2 cups all purpose flour

Filling:

2 large eggs
2 tablespoons butter, softened
1 1/2 cups packed light brown sugar
2 teaspoons vanilla extract
1 cup Pecans , finely chopped
1/3 cup dried apricots, finely chopped (can use dried cherries or dried sweetened cranberries)

To Make pastry: Beat cream cheese and butter in a large bowl until smooth. Gradually beat in sugar and flour until blended. Divide dough in quarters. With hnads, roll each portion on a lightly floured surface into a 6-inch log. Wrap individually and refrigerate until firm, at least 3 hours.

Heat oven to 375 . Have ungreased miniature muffin pan(s) ready. Mini muffin cups measure 1 3/4 inches across top.

Filling: In a medium bowl, beat eggs, butter, sugar and vanilla until blended , stir in pecans and dried apricots.
Cut one log in 12 equal pieces ( keep the rest refrigerated)
With floured hands, flatten each piece into a 3-inch round and fit into muffin cup, extending dough above cup.
Spoon filling into cups to within 1/4 inch from the top
Bake 25 - 28 minutes until crust is browned. Let cool in pan on wire rack to minutes. Carefully remove cups loosening them with the tip of a knife if needed. Place on wire rack to cool completely. Repeat with remaining dough and filling!

Patricia