3 oz. cream cheese
1/2 c. butter
1 c. flour
1 egg
1 tbsp. butter, melted
1 tsp. vanilla
3/4 c. brown sugar, packed
2/3 c. pecans, coarsely chopped
Dash of salt

Let cream cheese and butter soften at room temperature, then mix together thoroughly. Add flour; chill overnight. Divide into 24 balls and press into miniature muffin tins. Mix remaining ingredients and spoon into shells. Bake at 325 degrees for 25 minutes.