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

Allow cream cheese and butter to soften at room temperature. Blend in flour and then chill for 1 hour. Shape into 2 dozen balls. Press each ball into small ungreased muffin tin with fingers.

FILLING:

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

Beat eggs, butter, sugar, vanilla and salt until smooth. Divide pecans. Put half in crust and the rest in filling. Fill in the crusts until the filling is used up. Bake in slow oven 325 degrees for 30 minutes.