1 pkg. (3 oz.) cream cheese (softened)
1/2 c. butter, softened
1 c. flour
1 egg, slightly beaten
3/4 c. brown sugar
1 tsp. sugar
1 tbsp. softened butter
2/3 c. chopped pecans,
dash of salt

Blend cream cheese and 1/2 c. butter until smooth in large mixing bowl. Add flour, blend well, chill dought in refrigerator about 2 hours. Shape dough into 24 one inch balls. Press into tiny muffin pans. Blend egg, brown sugar, vanilla and the Tbsp. of butter, salt and pecans in small bowl. Fill pastry cups with mixture.

Bake at 375°F 20 minutes or until lightly browned. Cool a minute or two on wine racks before removing from pans. Cool completely.