1 (3 oz.) pkg. cream cheese
1/4 c. butter
1 c. flour

Let cheese and butter soften to room temperature. Blend and stir in the flour. Shape into 2 dozen balls. Place one in each of the mini-muffin tins and press on the bottom and sides of cups.

FILLING:

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

Beat together all ingredients but nuts. Divide half of pecans among cups. Add filling and top with remaining pecans. Bake in slow oven 325 for 25 minutes or until lightly browned. Jelly, jam or marmalade may be used.