1/2 c. butter
1 (3 oz.) pkg. cream cheese
1 c. flour
1 egg
3/4 c. brown sugar, firmly packed
1 tbsp. butter, softened
1 tsp. vanilla
Dash of salt
1/2 c. pecans, coarsely chopped

For pastry, in a mixing bowl, beat the 1/2 cup butter and cream cheese. Add flour, beat well. Cover bowl; chill mixture about 1 hour.

FOR FILLING: In a small mixing bowl, stir together egg, brown sugar, 1 tablespoon butter, vanilla, and salt just until smooth; set aside. Shape chilled pastry dough into 2 dozen (24) 1 inch balls; place each ball in an ungreased 1 3/4 inch muffin cup. Press dough onto bottom and sides of cup. Spoon about 1 teaspoon of the pecans into each pastry-lined muffin cup; fill egg with egg mixture. Bake in a 325 degree oven for 25 minutes or until filling is set. Cool on wire racks; remove from pans. Makes 24.