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

FILLING:

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

Soften cream cheese and butter at room temperature. Blend. Stir in flour. Chill 1 hour. Shape into 2 dozen 1 inch balls. Place in small muffin tins. Press dough on bottom and up sides.

Beat eggs, sugar, butter, vanilla and salt. Sprinkle 1/2 pecans into the muffin pans. Add egg mixture to muffin pans. Sprinkle nuts on top of egg mixture. Bake at 325 degrees for 25 minutes. Cook. Remove from muffin tins.