Cranberry-Pecan Tassies

For pastry: In a mixing bowl beat the butter and cream cheese until combined. Stir in the flour. If desired, chill in refrigerator for 1 hour. Shape the dough into 24 balls; place in ungreased 1 3/4" muffin pans. Press dough evenly against bottom and up sides of each muffin cup.

For the filling: In a mixing bowl beat together the egg, brown sugar, vanilla and salt just until smooth. Stir in the cranberries and pecans. Spoon filling into the pastry-lined muffin cups.

Bake in a 325 degrees F oven for 30-35 minutes or until pastry is golden brown. Cool in pans on wire racks. Remove from pans by running a knife around the edges.