CRUST:

1/2 c. (1 stick) butter, room temperature
1 (3 oz.) pkg. cream cheese, room temperature
1 c. sifted all purpose flour

FILLING:

3/4 c. firmly packed light brown sugar
1 egg, beaten to blend
1 tbsp. butter, room temperature
1 tsp. vanilla
Pinch of salt
2/3 c. coarsely chopped pecans

For Crust: Cream butter with cream cheese in medium bowl. Blend in flour. Refrigerate while preparing filling.

For Filling: Combine all filling ingredients except pecans in medium bowl of electric mixer and beat well.

Preheat oven to 325 degrees. Shape dough into 24 (1") balls. Press into bottoms and up sides of 1 3/4" muffin tins. Sprinkle with 1/3 cup pecans. Spoon filling into tins. Sprinkle with remaining 1/3 cup pecans. Bake until filling is set and crust is golden, about 25 minutes. Cool in pan on wire rack. Store in air tight container.