3 oz. cream cheese, softened
butter, softened
1 c. sifted flour
1 egg
3/4 c. brown sugar
1 tsp. vanilla
1/8 tsp. salt
2/3 c. coarsely chopped pecans

Blend cream cheese and 1/2 cup butter well. Add flour, blending well. Chill for 1 hour; shape into 24 balls. Press balls into small muffin tins, covering side and bottom of cups. Beat egg, brown sugar, 1 tablespoon butter, vanilla and salt together until smooth. Place half the pecans in dough filled tins. Spoon filling over pecans. Top with remaining pecans. Bake at 325 degrees for about 30 minutes. Cool in pans. May be frozen. Yields 24 servings.