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

FILLING:

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

Dough: Mix and chill for 2 hours. After chilled form into 36 balls. Press balls into small 1 1/2 inch tins (muffin tin) like miniature pie shells. Fills: Put small amount of finely chopped pecans on the bottom of each of the dough filled tins. Then mix together remaining filling ingredients and fill tins almost to top. Bake at 325 degrees for 20 minutes.