1/2 c. butter
3 oz. cream cheese
1 c. flour
3/4 c. brown sugar
1 egg
1 tbsp. butter
1 tsp. vanilla
dash of salt
2/3 c. pecans, coarsely broken

1. Blend together softened butter and cream cheese. Stir in flour. Chill dough about 1 hour.

2. Shape dough into 2 dozen 1 inch balls. Place in ungreased 1 3/4 inch muffin pans. Press dough evenly against sides and bottom of each muffin cup.

3. Blend together brown sugar, egg, butter, vanilla and salt. Beat just until smooth.

4. Divide half of the pecans among pastry lined muffin cups. Add egg mixture and top with remaining pecans. Bake at 325 degrees for 25 minutes or until filling is set.

5. Cool before removing from pans.