DOUGH:

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

Chill overnight.

FILLING:

1 egg
3/4 c. brown sugar
1 tbsp. butter
1 tsp. vanilla
Dash of salt
1 c. crushed pecans

DOUGH: Let cream cheese and butter soften at room temperature. Blend in flour, chill overnight. Roll dough in round balls, place in 1 3/4 muffin cups ungreased. Press dough on bottom and sides of cups.

FILLING: Beat eggs, sugars, butter, vanilla and salt just until smooth. Add nuts, then fill cups at least 1/2 full. Bake at 325 degrees for 25 minutes.