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

Blend together cream cheese and butter. Stir in flour. Chill about 1 hour. Shape into 2 dozen 1 inch balls. Place in ungreased 1 3/4 inch muffin pans. Press dough against bottom and sides.

FILLING:

1 egg
1 tbsp. butter
Dash of salt
3/4 c. brown sugar
1 tsp. vanilla
2/3 c. broken nuts

Beat together egg, brown sugar, butter and vanilla and salt just until smooth. Divide half the pecans amount pastry lined pans; add egg mixture and top with remaining pecans.

Bake in slow 325 degree oven for minutes or until filling is set. Cool. Remove from pans. Makes 2 dozen cookies.