Pastry:

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

Filling:

1 egg
1 tsp. butter, melted
1/2 tsp. vanilla
3/4 c. brown sugar
chopped pecans

Let cream cheese soften at room temperature. Blend. Stir in flour. Shape into 2 dozen 1-inch balls. Press each ball into cups of miniature muffin pans.

Filling: Beat together all ingredients. Place 1 teaspoon in each cup. Sprinkle with chopped pecans.

Bake at 350°F for 20 minutes.