1 (3 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 c. all-purpose flour
1 egg
3/4 c. packed brown sugar
1 tsp. vanilla
1/3 c. finely chopped fresh cranberries
3 tbsp. chopped pecans

Blend cream cheese and butter. Stir in flour. Shape into 24 (1 inch) balls. Place in ungreased 1 3/4 inch muffin pans. Press dough evenly against bottom and sides of each. Beat together egg, sugar, vanilla and dash salt just until smooth. Stir in cranberries and pecans. Spoon into pastry lined muffin cups. Bake 30-35 minutes at 325 degrees. Cool in pans.