PASTRY:

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

FILLING:

3/4 c. brown sugar, packed
1 tbsp. butter, softened
1 egg
1 tsp. vanilla extract
Dash of salt
2/3 c. finely chopped pecans, divided

FOR PASTRY: Blend cream cheese and butter until smooth; stir in flour. Chill about 1 hour. Shape into 24 (1-inch) balls. Place in ungreased miniature muffin tins or small cookie tars; press the dough against bottom and sides to form shell. Set aside. In bowl, beat brown sugar, butter and egg until combined. Add vanilla, salt and half the pecans; spoon into pastry. Top with remaining pecans. Bake at 375 degrees for 20 minutes or until filling is set and pastry is light golden brown. Cool and remove from pans.