3 oz. cream cheese
1 c. flour
1/2 c. butter

Allow cheese and butter to come to room temperature. Cream together. Add flour and mix well to form dough. chill dough about 1/2 hour. Roll in inch balls. Place in miniature tart pans. Press against sides and bottom to form cups. Chill while making filling.

FILLING:

1 egg
1 tbsp. butter
1 tsp. vanilla
Pinch of salt
2/3 c. chopped pecans
3/4 c. brown sugar

Beat egg and add butter, vanilla and salt. Add sugar and beat until smooth. Put a few pecans in bottom of each cup. Add a small spoonful of filling to each and top with nuts. Bake at 325 degrees for 25 minutes or until filling is set. Makes 24.