6 oz. cream cheese, softened
1 c. butter, softened
2 c. flour

Blend cheese and butter. Stir in flour. Blend well and chill 1 hour. Shape into 1 inch balls. Place in ungreased miniature muffin pans, pressing dough evenly against bottom and sides.

FILLING:

1 egg
3/4 c. brown sugar
1 tbsp. butter, softened
1 tsp. vanilla
1/2 tsp. almond extract
Dash of salt
1/3 c. fresh cranberries, finely chopped
2 tbsp. coarsely broken pecans

Beat together egg, sugar, butter, vanilla extract, almond extract and salt until smooth. Stir in berries and pecans. Spoon a heaping teaspoon or two into pastry cup. Bake at 325 degrees for 30 to 35 minutes or until filling is set. Cool in pans. Makes 4 dozen.