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

Blend and chill at least one hour. 1 tsp. vanilla 3/4 c. brown sugar Dash of salt 1 egg

Beat together until smooth.

Shape pastry into 24 one inch balls. Place in 1 3/4 inch muffin tins pressing dough on sides and bottom. Place one-half of pecans in cup. Place egg mixture over pecans. Top with remaining pecans. Bake at 325 degrees, 25 minutes.