PASTRY:

1 (4 oz.) pkg. cream cheese
1/2 c. butter
1 c. flour

Let cream cheese and butter soften at room temperature; blend. Stir in flour. Chill slightly about 1 hour. Shape into 2 dozen 1 inch balls; place in tiny ungreased 1 3/4 inch muffin tins. Press dough on bottom and sides of tins. Next:

PECAN FILLING:

1 egg
3/4 c. brown sugar
1 tbsp. vanilla
1 tbsp. butter
2/3 c. broken pecans
Dash salt

Beat together eggs, sugar, 1 tablespoon butter, vanilla and salt until smooth. Divide the pecans among pastry lined tins; add egg mixture, top with remaining pecans. Bake in oven 325 degrees for 25 minutes or until filling is set.