CRUST:

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

FILLING:

1 egg, slightly beaten
1 tbsp. butter, melted
1 c. brown sugar
1 tsp. vanilla
1/2 c. chopped pecans

CRUST: Mix well and press into 24 small cup cake tin like shell. I make 24 balls, put one in each tin and press it in.

FILLING: Beat egg slightly; add melted butter, 1 cup brown sugar, vanilla and nuts; mix well and divide filling into the 24 shells. Bake at 350 degrees for 15 to 20 minutes until light brown. You can put a whole pecan on top before you bake them if you wish. These freeze well.