1/2 c. butter, softened
1 sm. pkg. (3 oz.) cream cheese, softened
1 c. flour

Combine butter, flour and cream cheese, mixing well. Roll into small balls, pat to fit bottom and sides of very small muffin pans. Fill with pecan filling. Bake at 325 degrees for 30 minutes.

PECAN FILLING:

2/3 c. pecan halves
1 egg
2 tbsp. butter, melted
1/8 tsp. salt
3/4 c. brown sugar
1/4 c. white corn syrup
1 tsp. vanilla
Candied cherries (optional)

Combine all ingredients, except pecans and cherries; beat until well mixed. Fold in pecans. Fill pastry shells and top with a candied cherry, if desired. Bake at 325 degrees for 30 minutes.

Makes 24 nuggets.

Note: Do not grease the tins and use regular flour.