1 (3 oz.) cream cheese
1 stick butter
1 c. flour

FILLING:

1 c. chopped pecans
3/4 c. brown sugar
1 tsp. vanilla
1 egg
1 tbsp. butter, melted

Combine cream cheese, butter and flour. Make 24 small balls and put into tiny tart pans. Set pans in refrigerator for about 30 minutes.

Combine remaining ingredients in a bowl. Mix well. Take balls from refrigerator and make hole in middle with finger. Fill with 1 teaspoon filling. I usually start with less than go back and fill with remaining to be sure. Bake at 400 degrees for about 10-15 minutes or nicely browned. To get them out run blade of knife around sides while hot.