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

CHEESE PASTRY:

Let cream cheese and 1/2 cup butter soften at room temperature; blend together. Stir in flour. Chill about 1 hour. Shape in 2 dozen 1-inch balls; place in ungreased 1 3/4 inch muffin pans. Press dough evenly against bottoms and sides of each.

PECAN FILLING:

Beat together egg, brown sugar, the 1 tablespoon butter, vanilla, and salt just until smooth. Divide half the pecans among pastry-lined pans; add egg mixture and top with remaining pecans. Bake in slow oven (325 degrees) for 25 minutes or until filling is set. Cool before removing from pans. Makes 2 dozen.