3 oz. cream cheese, room temperature
1 stick butter
1 c. all purpose flour
1 egg
3/4 c. light brown sugar
1 tbsp. butter, room temperature
1 tsp. vanilla extract
2/3 c. chopped pecans

Blend cheese, butter, and flour. Chill in refrigerator about 1 hour. Shape into 24 balls (marble size) and form shells in small ungreased muffin tins. Sprinkle a few pecans in shell.

FILLING:

Cream 1 tablespoon butter with brown sugar. Add vanilla and egg and beat until smooth. Put scant teaspoon of mixture in each shell. Sprinkle remaining pecans on top. Bake at 325 degrees for 25 minutes. Remove and serve.

A different filling to try: 1 can Comstock apple pie filling, chopped, 1/2 teaspoon lemon juice, and 1 tablespoon brown sugar.