1/2 c. butter, softened
1 c. flour
1 c. packed brown sugar
1 tsp. vanilla
1 (3 oz.) pkg. cream cheese, softened
1 egg
1 tbsp. butter
Dash of salt
1/2 c. coarsely chopped pecans

For pastry, in mixing bowl cream together the 1/2 cup butter and softened cream cheese. Stir in flour, mix well. Cover and chill about 1 hour.

In small mixing bowl stir together egg, brown sugar and 1 tablespoon butter, vanilla and salt just until smooth. Set aside. Shape chilled pastry dough into 2 dozen 1 inch balls; place each ball in ungreased 1 3/4 inch muffin cup. Press dough onto bottom and sides of cups. Spoon about 1 teaspoon of chopped pecans into each pastry-lined cup; fill each with egg mixture. Bake in 325 degree oven about 25 minutes or until filling is set. Cool; remove from pans. Cover; chill to store. Makes 24.