1 (3 oz.) pkg. cream cheese
1/2 c. soft butter
1 c. flour
1/4 tsp. salt
2/3 c. chopped pecans

FROSTING:

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

Combine cheese and butter; add flour and salt. Chill 1 hour. Shape into 1 inch balls. Press into ungreased tart pans. Sprinkle 1/4 teaspoon nuts on bottom. Add 1 1/2 teaspoons filling. Top with 1/4 teaspoon more nuts. Bake for 20 to 25 minutes at 350 degrees or until filling is set. Carefully remove from pan and cool on rack. Makes 2 dozen.