1/2 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. all-purpose flour
1 egg, beaten
3/4 c. brown sugar
1 tbsp. butter, softened
1 tsp. vanilla
1/4 tsp. salt
1/2 c. coarsely chopped pecans

Blend butter and cheese. Stir in flour. Cover; chill 1 hour. On lightly floured surface, roll dough 1/8 inch thick. Cut in 3 inch rounds with a scalloped cookie cutter. Pat into 1 3/4 inch ungreased muffin pans.

In a small bowl, stir together egg, brown sugar, butter, vanilla and salt just until smooth. Spoon about 1 teaspoon of the chopped pecans into each pastry-lined muffin cup. Fill each with egg mixture. Bake in 325 degree oven for about 25 minutes or until filling is set. Cool; remove from pans. Cover; chill to store. Makes 24.