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

Blend cream cheese and butter with flour. Chill 1 hour. Shape into 24 (1-inch) balls and press into small tassie muffin tins.

FILLING:

1 egg
1 tbsp. butter
3/4 c. brown sugar
1 tsp. vanilla
Dash of salt

Beat until smooth. Divide 2/3 cup pecans into tassie muffin tins. Put dab of egg mixture. Top with more pecans. Bake at 325 degrees for 25 minutes or until filling is set and lightly brown.

CHEESE FILLING:

1 (8 oz.) cream cheese
1 egg
1 1/2 tsp. vanilla
1/2 c. sugar
1 tsp. lemon juice

Fill to 3/4 of the cup. Bake at 325 degrees for 25 minutes or until light brown.