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

Let cream cheese and butter soften at room temperature. Blend and stir in flour. Chill slightly, about 1 hour. Shape in 2 dozen (1 inch) balls. Place in tiny ungreased 1 3/4 inch muffin cups. Press dough on bottom and sides of cups.

FILLING:

1 egg
3/4 c. brown sugar
1 tbsp. soft butter
1 tsp. vanilla
Dash of salt
2/3 c. broken pecans

Beat together egg, sugar, butter, vanilla, and salt just until smooth. Divide half the pecans between pastry lined cups; add filling and top with remaining pecans. Bake in slow oven (325 degrees) about 25 minutes or until filling is set. Cool and remove from pans.