PASTRY:

3 oz. Philadelphia cream cheese, room temp.
1/4 lb. butter, room temp.
1 c. sifted flour

Cream the cream cheese and butter together. Mix in flour. Chill at least 1 hour. Break off into pieces the size of a walnut. Pat into bite size muffin tins with thumb. Bake at 325 degrees for 25 minutes. Makes 2 dozen shells.

FILLING:

1/2 c. pecan pieces
3/4 c. light brown sugar
2 tbsp. softened butter
1 tsp. vanilla
Pinch of salt
1 egg

Cream brown sugar and butter together. Beat in egg and vanilla. Sprinkle a few pieces of nuts into pastry shells, add scant teaspoon of sugar mixture and top with pecan pieces. Bake at 350 degrees for 25 minutes. Cool and remove from pan.