1 (3 oz.) pkg. cream cheese
1 stick butter
1 c. flour

Cream butter and cheese blend in flour. Chill about 1 hour. Shape into 24 balls place in tiny ungreased muffin tins. Press dough on bottom and sides of cups.

FILLING:

1 lg. egg
3/4 c. dark brown sugar
1 tbsp. soft butter
2/3 c. chopped pecans

Preheat oven to 325 degrees.

Beat together eggs, sugar, butter and vanilla until smooth. Divide half the pecans among pastry lined cups. Add egg mix. And then top with remainder of pecans.

Bake 15 minutes or until filling is set. Cool and remove from pans.