3 oz. cream cheese
1/2 c. butter
1 c. sifted flour
1 egg
3/4 c. brown sugar
1 tbsp. butter
dash of salt
3/4 c. Tri Kappa pecans, chopped

Cream together cream cheese and butter. Add flour. Refrigerate 1 hour. Divide into 2 dozen balls. Pat into muffin tins. Beat egg, brown sugar, butter, vanilla and nuts. Drop into filled muffin tins, filling 1/2 to 2/3 full.

Bake at 325°F for 25 minutes. Enjoy!