1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. sifted all-purpose flour

FILLING:

1 egg
1 tbsp. butter
3/4 c. brown sugar
1 tsp. vanilla flavoring
Dash of salt
2/3 c. coarsely crushed pecans

For the Cheese Pastry: Cream cheese and 1/2 cup of butter, softened at room temperature. Blend together. Stir in flour. Chill about 1 hour. Shape into 1 inch balls and place in an ungreased 1 3/4 inch muffin pan. Press dough to sides and bottom.

For the Pecan Filling: Beat together egg, brown sugar, 1 tablespoon of butter, vanilla and salt until smooth. Divide in half the pecans among pastry lined pans. Add egg mixture and top with remaining pecans.

Bake in slow oven for 5 minutes at 325 degrees, until filling is set. Cool completely before removing from pan. Yield: 2 dozen.