Set your oven to a temperature of 350°F (175°C).
Mix the butter and cream cheese in a bowl until it’s creamy.
Add flour and salt gradually to create a dough.
Chill the dough for about 30 minutes in the fridge.
Shape the dough into 24 small balls and press each into a mini muffin tin, forming a cup with the dough.
In another bowl, whisk together the brown sugar, granulated sugar, eggs, vanilla extract, and salt until smooth.
Add the chopped pecans to the mixture and stir.
Fill each dough cup with the mixture, about 3/4 full.
Place in the oven and bake for 20-25 minutes until the filling is firm and tops are lightly tanned.
Let them cool completely in the pan prior to serving.
Savor these delightful pecan tassies, either chilled or at room temperature!.
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