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

#2 PECAN FILLING:

3/4 c. brown sugar
1 tbsp. butter
1 tsp. vanilla
1 egg
1 dash of salt
2/3 c. fine pecans

Soften cream cheese. Cream butter. Add flour and mix well. Chill 1/2 hour. Shape into 2 dozen 1 inch balls. Shape into 1 3/4 inch tin muffin pan - up sides and bottom.

FILLING: Beat together all ingredients until smooth. Pour into shells. Bake at 325 degrees for 25 minutes. Cool and remove.