1 (3 oz.) pkg. cream cheese
1 c. flour
1/2 c. butter

Let cream cheese and butter soften at room temperature. Blend well. Stir in flour. Chill at least 1 hour. Roll on lightly floured board to about 1/2 inch thick. Cut with 3 inch cutter (or make balls about the size of walnuts), and place in tiny ungreased 1 3/4 inch muffin tins. Press dough on bottom and sides of cups.

PECAN FILLING:

1 egg
1 tbsp. soft butter
Dash salt
3/4 c. brown sugar
1 tsp. vanilla
3/4 c. chopped pecans