1 (3 oz.) cream cheese
1/2 c. butter
1 c. flour

FILLING:

1 tbsp. vanilla
Dash salt (1/2 tsp.)
2/3 c. broken pecans (chopped)
3/4 c. brown sugar

To make pastry shells, soften butter and cheese and blend in flour. Chill for one hour. Shape into 24 small balls. Fit into small ungreased tart tins (making a shell by pressing dough on bottom and sides).

Beat all filling ingredients except nuts until smooth. Add nuts and distribute among 24 cups. Bake at 350 degrees for 25 minutes or until golden. Cool and remove. Sprinkle with powdered sugar (use strainer).

Freezes well for a holiday make ahead. Although a little time consuming they are wonderful. My mother made 100 for a wedding reception!