PASTRY:

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

Allow cream cheese and butter to soften at room temperature. Blend. Stir in flour, chill slightly for one hour. Shape into two dozen one inch balls. Place in tiny ungreased muffin pans. Press dough against bottom and sides of muffin tins.

FILLING:

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

Beat together sugar, egg, butter, vanilla and salt until smooth. Divide half of pecans among pastry lined muffin tins. Add filling mixture and top with remaining pecans. Bake at 325 degrees for 25 minutes or until filling is set. Cool. Remove from pans.

Makes 24.