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

Cream butter with cream cheese, adding flour. Place dough in refrigerator for several hours.

FILLING:

1 egg
3/4 c. brown sugar
1 tbsp. melted butter
1 c. chopped pecans
1 tsp. vanilla
Pinch of salt
Powdered sugar

Beat egg, adding brown sugar, butter, pecans, vanilla and salt. Shape dough into 24 balls; press each one into miniature cupcake tins. Fill shells 2/3 full with filling. Bake at 375 degrees for 20 minutes. Sprinkle with powdered sugar.