1 (8 oz.) cream cheese, soft
2 sticks butter, soft
2 1/2 c. plain flour

Combine cream cheese, butter, blend in flour. Chill for 1 hour or longer. Shape into 1 inch balls and press into ungreased tart pans.

PECAN FILLING:

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

Beat eggs. Add sugar and butter. Add vanilla; mix well. Pour in pecans. Put 1/2 teaspoon filling in each tart shell. Bake at 325 degrees for 25 minutes.