3 oz. cream cheese
1 stick butter
1 c. flour
1/2 c. pecans, chopped

Let cream cheese and butter stand at room temperature. Cream and add flour and chill for 1 hour. Shape into 24 (1 inch) balls. Place in tiny greased muffin tins and shape in cups.

FILLING:

Beat 1 egg, add 3/4 cup brown sugar, 1 tablespoon soft butter, 1 teaspoon vanilla, dash of salt and chopped pecans. After beating together, fill each little cup 3/4 full and bake for 25 minutes at 350 degrees. When cool, remove from pans and sprinkle with powdered sugar.