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

Soften cheese to room temperature and blend with butter. Add flour; chill about one hour. Shape in 2 dozen 1-inch balls. Place in ungreased muffin tins. Press bottom and sides of cups.

FILLING:

1 egg
1 c. brown sugar
1 1/2 tbsp. soft butter
1 1/2 tsp. vanilla
Dash of salt
2/3 c. coarsely chopped pecans

Don't beat this; just stir together first five ingredients. Add a few pecans in each shell and then fill. Top with 1/2 pecan. Bake at 325 degrees 25-30 minutes.