3 oz. pkg. cream cheese, softened
1/2 c. butter, softened
1 c. flour

Blend cheese and butter. Stir in flour. Chill about 1 hour. Shape into 2 dozen 1 inch balls. Place in ungreased 1 3/4 inch muffin pans. Press dough evenly against bottom and sides of each. 3/4 c. brown sugar 1 tbsp. butter, softened 1 tsp. vanilla 1/3 c. fresh cranberries, finely chopped 2 tbsp. pecans, chopped

Beat together egg, sugar, butter and vanilla until just smooth. Stir in finely chopped berries and pecans. Spoon carefully into pastry-lined muffin cups. Bake at 325 degrees for 30-35 minutes or until filling is set; cool in pans. Remove carefully from pans and place in paper petit-four cups to serve. Store in refrigerator in airtight container. Makes 24 servings.