Crust:

3 oz. cream cheese, softened
1 c. plain flour
1 stick softened butter

Blend and make into approximately 24 balls; chill in refrigerator overnight. Press into miniature muffin pans, covering bottom and sides.

Filling:

1 tbsp. butter, melted
1 tsp. vanilla
3/4 c. chopped pecans
1 egg
3/4 c. brown sugar

Mix well. Fill each miniature shell half full.

Bake 25 to 30 minutes at 325°F. (I double filling mix and spray pans with Pam before placing dough in cups.)