1 sm. pkg. cream cheese, softened
1/2 c. butter, softened
1 c. sifted flour
1 egg, slightly beaten
3/4 c. firmly packed brown sugar
1 tsp. vanilla
1 tbsp. butter, softened
Dash of salt
2/3 c. chopped pecans

Blend cheese and 1/2 cup butter until smooth in large mixing bowl. Add flour; blend well. Chill dough in refrigerator about 2 hours or overnight. Shape dough into 24-one inch balls. Press into tart pans or tiny muffin pan.

Blend egg, brown sugar, vanilla, the tbsp. butter, salt and pecans in a small bowl. Fill pastry cups with mixture. Bake 375 degrees for 20 minutes or until lightly browned. Cool a little before removing from pans.