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

Cut together like pie crust. Chill slightly; 1 hour. Shape into 2 dozen 1 inch balls. Place in tiny muffin tins. Press dough against bottom and sides of cups.

FILLING:

1 egg
3/4 c. brown sugar
Dash of salt
1 tbsp. soft butter
1 tsp. vanilla
2/3 c. pecans, break in big pieces

Beat together egg, sugar and 1 tablespoon butter, vanilla, salt until just smooth. Divide 1/2 the pecans among pastry lined cups, add egg mixture and top with remaining pecans. Bake at 325 degrees for 25 minutes.