1 tsp. vanilla
1 egg
3/4 c. brown sugar
1 tbsp. butter
1 tsp. salt
2/3 c. coarsely chopped pecans
CRUST: Let cream cheese and butter soften. Stir in flour, let stand 1 hour. Shape into 2 dozen 1" balls. Place in tiny ungreased muffin or pastry tins (1 3/4"). Press to bottom and sides.
FILLING: Beat together all ingredients but pecans until smooth. Mix 1/2 pecans into egg mixture. Divide other pecans into pastries. Pour egg mixture into pastries. Bake at 325 degrees for 25 minutes or until filling sets. Makes 2 dozen.
