Crust:

1 (3 oz.) pkg. cream cheese
1 c. all-purpose flour

Mix together and wrap in plastic wrap. Chill for 2 hours or overnight.

Filling:

1 egg, beaten with fork
3/4 c. brown sugar
1 tbsp. butter
1 tsp. vanilla
1/8 tsp. salt
2/3 c. pecans, chopped

Make small balls with dough, about 30. Press into miniature muffin tins, no need to butter. Fill with filling.

Bake at 350°F for 10 to 12 minutes. Cool slightly on a rack.

Note: They freeze well.