1 c. soft butter
6 oz. cream cheese
2 c. flour
1/2 c. pecans, finely chopped

Blend together butter and cream cheese. Gradually add flour and work into a smooth dough. Chill 1/2 hour. Shape into 1 1/4" balls. Place balls in miniature muffin tins, pressing dough to bottom and sides with thumb. Sprinkle chopped pecans in dough-lined cups.

Spoon in the following filling:

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

Mix first 5 ingredients together and pour into the lined cups. Sprinkle chopped pecans over top. Bake at 325 degrees for 25 minutes or until filling is set. Cool and remove from pans. Makes between 3 to 4 dozen.