3 oz. cream cheese
1 c. flour
1/2 c. butter

FILLING:

1 egg
1/2 c. brown sugar
1 tbsp. vanilla
1/4 tsp. salt
2/3 c. chopped pecans

Mix cheese and butter, then blend in flour. Chill for 1 hour. Make 2 dozen balls from dough and press into miniature cup cake pans. Beat egg with fork, add remaining ingredients and blend well. Put 1 teaspoon of filling into each cup cake. After baking, cool and dust with powdered sugar. Bake at 350 degrees for 25 minutes.