6 oz. cream cheese
1 c. butter
2 c. sifted all purpose flour

Cream softened cream cheese and butter together. Blend in flour. Chill dough at least 1 hour. Make 48 small balls of chilled dough. Spread in small greased muffin tins. Sprinkle each cookie with a few chopped pecans.

FILLING:

2 tbsp. butter
1 1/2 c. brown sugar
1 tbsp. vanilla
Dash of salt
2 eggs
1 1/2 c. broken pecans

Cream 2 tablespoons butter and brown sugar together. Add salt, vanilla, and 2 eggs. Beat well. Place 1 teaspoon of filling in each cookie and sprinkle with a few more pecans. Bake 12-15 minutes at 350 degrees. Remove from tins immediately.