1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. sifted all-purpose flour
2 eggs
1 1/2 c. brown sugar
2 tbsp. butter, softened
2 tsp. vanilla
2 dashes salt
1 1/3 c. pecans, coarsely broken

CREAM CHEESE PASTRY:

Let cream cheese and 1/2 cup butter soften at room temperature; blend together. Stir in flour. Chill about 1 hour. Shape in 2 dozen, 1-inch balls. Place in ungreased 1 3/4-inch muffin pans. Press dough evenly against bottoms and sides of pans.

PECAN FILLING:

Beat together eggs, brown sugar, the 2 tablespoons of butter, vanilla and salt just until smooth. Divide half the pecans among pastry-lined pans; add egg mixture and top with remaining pecans. Bake in slow oven (325 degrees) for 25 minutes, or until filling is set. Cool before removing from pans. Makes 2 dozen.