Pastry shells
1 (3 oz.) pkg. cream cheese, softened
1/2 c. (1 stick) butter, softened
1 c. all purpose flour, sifted

Combine cream cheese and butter; cream until smooth. Add flour, mixing well. Refrigerate dough 1 hour; then shape into 24 (1") balls. Place balls in miniature muffin tins; press dough against bottom and sides, shaping into shells.

FILLING:

3/4 c. dark brown sugar, firmly packed
1 egg, slightly beaten
1 tbsp. butter, melted
1/2 tsp. vanilla extract
1/4 tsp. salt
1/2 c. broken pecan pieces

Combine brown sugar, egg, butter, vanilla and salt; mix well. Spoon into pastry shells. Top each with 1 teaspoon of pecan pieces, pressing them into filling. Bake at 350 degrees for 25 minutes. Serve plain or with a spoonful of sweetened whipped cream. Makes 2 dozen.