1 (8 oz.) pkg. cream cheese, softened
1 c. butter
2 c. flour
2 eggs, beaten
1 1/2 c. packed brown sugar
2 tsp. vanilla
1 1/2 c. chopped pecans

Combine cream cheese and butter, mixing until well blended. Add flour; mix well. Chill. Divide dough into quarters; divide each quarter into 12 balls. Press each ball onto bottom and sides of miniature muffin pans.

Combine eggs, brown sugar and vanilla; stir in pecans. Spoon into pastry shells, filling each cup. Bake at 325 degrees for 30 minutes or until pastry is golden brown. Cool 5 minutes; remove from pans. Sprinkle with powdered sugar, if desired. Makes 4 dozen.