1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. sifted flour
1 egg
3/4 c. brown sugar
1 tbsp. soft butter
1 tsp. vanilla
Dash salt
2/3 c. coarsely broken pecans

CHEESE PASTRY: Let cream cheese and 1/2 cup butter soften at room temperature; blend. Stir in flour. Chill slightly, about 1 hour. Shape into 2 dozen 1" balls; place in tiny ungreased 1 3/4" muffin cups. Press dough against bottom and sides of cups.

PECAN FILLING: Beat together egg, sugar, 1 tablespoon butter, vanilla and salt just until smooth. Divide half the pecans among pastry lined cups; add egg mixture and top with remaining pecans. Bake in slow oven, 325 degrees for 25 minutes or until filling is set. Cool; remove from pans.