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

FILLING:

1 1/2 c. brown sugar
2 eggs
2 tbsp. soft butter
2 tsp. vanilla
Dash of salt
1 1/3 c. coarsely broken pecans

Pastry: Allow cream cheese and butter to soften at room temperature; blend. Stir in flour, chill slightly for one hour. Shape into 4 dozen (1 inch) balls; place in tiny ungreased 1 3/4 inch muffin cups. Press dough against bottom and sides of cups.

Filling: Beat at lowest mixer speed (just enough to mix) egg, sugar, butter, flavoring and salt. Batter should be smooth. Divide half of pecan pieces among pastry lined cups; add egg mixture and top with remaining pecans.

Bake at 325 degrees for about 25 minutes or until the filling is set. Cool, remove from pans. Yield: 48 pastries. (These may be made ahead and frozen.)