1 c. butter (butter)
2 pkgs. (3 oz.) cream cheese
2 c. sifted all-purpose flour

FILLING:

1 1/2 c. brown sugar
2 eggs
Dash of salt
2 tbsp. melted butter (butter)
1 tsp. vanilla
3/4 c. coarsely broken pecans

Soften butter at room temperature. Add cream cheese, beat until smooth and creamy. Add flour 1/2 cup at a time, blending well after each addition. Work with fingers to a smooth dough. Shape into balls about 1/2 inch diameter. Place each in a cup of small muffin pan. With thumb, press to line bottom and sides.

For filing, beat eggs lightly. Combine sugar and salt. Gradually add to eggs beating well after each addition. Add melted butter and vanilla. Sprinkle pecans in pastry cup; spoon filling over pecans, filling cups not quite full. Bake at 350 degrees for 20 minutes or until set. To serve, garnish with powdered sugar. Yields approximately 8 dozen miniature cookies or 96 cookies.