1 (3 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 c. flour
1 egg
3/4 c. brown sugar
1 tbsp. butter, softened
1 tsp. vanilla
Dash of salt
2/3 or 3/4 c. coarsely broken pecan pieces

Blend cream cheese and butter together; stir in flour. Chill for about one hour. Shape into 2 dozen 1 inch balls; place in ungreased 1 3/4 inch muffin pans. Press dough against bottom and sides. Beat eggs, brown sugar, butter, vanilla, and salt until smooth. Divide half the pecans into pastry lined pans; add egg mixture. Top with remaining pecans. Bake for 25 minutes at 325 degrees. Cool before removing from pans. Yield 24 servings.