PASTRY:

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

Soften butter and cheese. Blend in half the flour at a time and salt. Shape dough into two 2 inch diameter rolls; wrap and chill overnight. Slice dough into 36 portions; press into 2 inch diameter muffin pans. Line cups, do not make rims.

FILLING:

1 1/2 c. pecans, chopped
1 c. brown sugar, packed
1/2 c. light corn syrup
2 eggs, slightly beaten
2 tbsp. butter, melted
1/4 tsp. salt
1/2 tbsp. vanilla

Place half the pecans in lined cups, use a rotary beater, gradually add sugar and syrup to eggs. Add butter, salt and vanilla. Pour into tart shells. Sprinkle with remaining nuts. Bake at 350 degrees for about 20 minutes. Makes 3 dozen.