CRUST:

3 oz. softened cream cheese
1 stick softened butter
1 c. flour

FILLING:

1 egg
3/4 c. light brown sugar
1 tsp. soft butter
1 tsp. vanilla
3/4 c. chopped pecans
Dash of salt

Mix crust. Divide into 24 balls. Press in tart pans. Press to form edges. Fill 3/4 full with filling. Bake at 325 degrees for 25 minutes. Sprinkle with powdered sugar.