2 mini cupcake pans (12 in each pan)

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

FILLING:

1 egg
3/4 c. brown sugar, packed
1 tbsp. butter, softened
1 tsp. vanilla
Dash salt
2/3 c. chopped pecans

Pastry: Soften cream cheese and butter to room temperature. Mix together then add flour and mix well. One hour. Shape into 1 inch balls (24). Place in ungreased mini muffin tins and press dough evenly around bottom and sides.

Filling: Beat together egg, brown sugar and 1 tablespoon soft butter, vanilla and salt just until smooth. Divide half of the pecans among the pans. Spoon egg mix into pans then top with pecans.

Bake at 325 degrees for 25 minutes or until filling sets. Cool before removing from pans.