1/2 c. butter
1 (3 oz.) pkg. cream cheese
1 c. sifted flour
2 eggs
1 c. brown sugar
3/4 c. chopped pecans
2 tbsp. melted butter
Dash of salt
1/2 tsp. vanilla

Cream butter with cream cheese, and flour, refrigerate for about 30 minutes.

Blend eggs, brown sugar, pecans, butter, salt and vanilla together. Divide the dough into 24 pieces. Press dough with thumb into bottom and sides of small muffin tins. (Ungreased muffin tins). Fill about 3/4 full with filling. Bake at 325 degrees for 35 minutes. Serves 24.