2 pkgs. (3 oz.) cream cheese
1 c. butter
2 c. flour

FILLING:

2 lg. eggs
1 lb. (2 c.) packed brown sugar
1 tbsp. melted butter
2 tsp. vanilla
1 c. pecan halves, chopped
Garnish, confectioners' sugar

Heat cream cheese and butter with wooden spoon over medium heat until blended. Gradually beat in flour until smooth dough forms, shape into ball. Cover with plastic wrap and let chill at least 1 hour.

Filling: Lightly beat eggs in medium bowl with fork. Beat in sugar, butter, vanilla. Stir in pecans.

To bake: Heat oven to 350. Use ungreased miniature muffin tins. Press in 1 level tablespoon dough evenly over bottom and up side of tin. Pour filling into tin leaving 1/4 inch from top. Bake 25 minutes or until crust is lightly brown. Cool pan 5 minutes. Remove cookies from pan. Dust with confectioners' sugar. Makes 42 cookies. Can be kept 2 weeks in tightly covered container at room temperature.