1 stick butter
3 oz. cream cheese
1 c. sifted flour
2 eggs
1 c. light brown sugar
2 tbsp. butter
1 tsp. vanilla
1/8 tsp. salt
1 c. chopped pecans

Cream butter and cheese; blend in flour. Form dough into a ball and refrigerate 1 hour. Divide dough in half and form each half into 12 small balls. Place balls into ungreased 1 3/4 inch muffin pans; press into tartlets, using fingers, over bottom and sides of pan.

In a bowl, beat eggs, sugar, butter, vanilla and salt until smooth. Place 2 teaspoons pecans in each tartlet; spoon egg mixture over pecans. Bake in 325 degree oven for 25 minutes or until set. Cool; remove from pans. Yield 2 dozen.