1 (3 oz.) pkg. cream cheese
1 c. butter
1 c. flour

Soften cheese and butter. Stir in the flour, blending thoroughly. Chill for 1 hour. Shape dough into 2 dozen balls and press into the sides and bottom of small ungreased muffin tins. WE USE TEFLON; OTHERWISE THEY WILL STICK.

FILLING:

1 egg
3/4 c. brown sugar
1 tbsp. soft butter
1 tsp. vanilla
Dash of salt
2/3 c. chopped pecans

Beat the egg, sugar, butter, vanilla and salt until smooth. Sprinkle half the nuts into the bottom of dough lined muffin tins. Add filling to muffin tins. Sprinkle remaining nuts on top. Bake 25 minutes at 325 degrees. Cool, remove from pans.

4 recipes=13 dozen cups (need 6 filling recipes).