3 oz. cream cheese
1/2 c. (1 stick) butter
1 c. flour
1 egg
1 tbsp. butter
Dash of salt
3/4 c. brown sugar
1 tsp. vanilla
2/3 c. coarsely broken pecans

Let cream cheese and butter soften at room temperature. Blend, then stir in flour. Chill about 1 hour. Shape into 2 dozen 1-inch balls. Place in tiny ungreased muffin cups. Press dough against bottom and sides.

Beat egg, butter, salt, brown sugar, vanilla and part of pecans. Put egg mixture into pastry-lined cups and top with rest of pecans. Bake at 350 degrees until filling is bubbly and pastry has set.