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

FILLING:

2 eggs, well beaten
1 1/2 c. brown sugar
2 tbsp. melted butter
1/4 tsp. vanilla
1 c. chopped pecans

Have butter and cheese at room temperature. Work with wooden spoon until creamy and blended. Add flour in fourths, blending after each addition until soft dough is formed. Chill.

Pinch off small pieces of dough and shape into balls about 1 1/4 inches in diameter. With thumb, press into small muffin tins. Fill with filling. Bake at 350 degrees for 15 minutes, reduce heat to 250 degrees and bake until filling sets.