CRUST:

2 sticks softened butter
2 (3 oz.) pkgs. cream cheese
2 c. flour

FILLING:

2 eggs, slightly beaten
1 1/2 c. light brown sugar, firmly packed
3 tbsp. melted butter
1/2 tsp. vanilla
Dash salt
2/3 c. pecans, chopped

CRUST: Cream butter and cheese, add flour gradually. Chill about 2 hours. Break off small pieces of dough (48) the size of a small walnut and fit each piece into a small, ungreased muffin tin.

FILLING: Mix all ingredients together except pecans. Fill crusts half full of filling, then cover tops with pecans. Bake at 370 degrees for 15 minutes then at 350 degrees for 10 minutes longer. This recipe was given me many years ago by a friend whose mother was a professional cook.