3 oz. cream cheese
1 c. sifted plain flour
3/4 c. brown sugar
1 tbsp. soft butter
dash of salt
1/2 c. butter
1 egg
2/3 c. pecans
1 tbsp. vanilla

Allow cream cheese and butter to soften at room temperature and then blend. Stir in flour. Chill slightly for 1 hour. Shape into 2 dozen 1-inch balls. Place in tiny, ungreased muffin cups, pressing dough against bottom and sides of cups. Beat together egg, sugar, butter, vanilla and salt until just smooth. Divide half of pecans among pastry lined cups. Add egg mix and top with remaining pecans.

Bake at 325°F for 25 minutes.