2 c. flour
1 (8 oz.) cream cheese
2 sticks butter

FILLING:

1 1/2 c. brown sugar
2 eggs (beaten)
2 tbsp. butter
1 tsp. vanilla
1/4 tsp. salt
1 c. pecans (chopped)

Mix like pie crust with hands. Chill dough 1 hour. Make balls (walnut size) and line tart tins.

Mix filling together and fill 3/4 of tart cup. Bake at 350 degrees for 25 minutes. Yields: 48. These freeze very well if properly covered in tupperware.