1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. sifted flour
1 egg
3/4 c. brown sugar
2 tbsp. butter
1 tsp. vanilla
Dash salt
2/3 c. coarsely broken pecans

Pastry: Let cream cheese, 1/2 cup butter - softened at room temperature. Blend together. Sift in flour. Chill about 1 hour. Shape into 2 dozen balls. Place in greased 1 3/4 inch muffin tins. Press dough against bottom and sides.

Pecan Filling: Beat together egg, brown sugar, 1 tablespoon butter, vanilla, salt just until smooth. Divide half the pecans among pastry-lined pans, add egg mixture, top with remaining pecans. Bake in slow oven, 325 degrees, for 25 minutes or until filling is set. When cool, remove from pans.