3 oz. softened cream cheese
1/2 c. softened butter
1 c. flour

Cream together cream cheese and butter, then add flour. Chill overnight.

FILLING:

1 egg
3/4 c. brown sugar, firmly packed
1 tbsp. melted butter
1 tsp. vanilla
Dash of salt
2/3 c. coarsely broken pecans

Divide pastry into 24 balls. Press pastry into muffin tins, pushing from center of dough, covering the walls of the tin. Spoon filling into pastry. Bake at 325 degrees for 25 minutes. Cool in tins and serve.