2/3 lb. butter, at room temperature
8 oz. cream cheese, at room temperature
2 2/3 c. flour
Pecan pieces

FILLING:

2 tbsp. butter, at room temperature
1 tsp. vanilla
1 egg
1 c. brown sugar
Pinch of salt

Cream butter and cream. Add flour and mix like pie crust. Form into 48 balls and press into tart tins sprayed with Pam. Add pecan pieces. Beat filling ingredients well. Put 1/2 teaspoon into each tart. Bake 30 minutes at 350 degrees. Let sit 5 minutes, then turn out of pan. These freeze well after being baked. Just thaw to room temperature.