CRUST:

1 (3 oz.) pkg. cream cheese
1 stick butter
1 c. sifted flour

Soften cream cheese and butter; blend. Stir in flour. Shape into 24 (1 inch) balls. Place into tiny ungreased muffin tin cups. Press dough on bottom and sides.

FILLING:

1 egg
1 tbsp. butter
1 tsp. vanilla
Dash of salt
1/4 c. Karo syrup
3/4 c. pecans

Mix and beat until smooth, then add pecans. Use about 1 teaspoon each lined cup. Bake until light brown about 25 minutes at 325 degrees. Serve warm or cool.