1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. sifted flour
3/4 c. brown sugar
1 tbsp. soft butter
1 tsp. vanilla
Dash salt
2/3 c. coarsely broken pecans or walnuts
1 egg

Cheese pastry: Let cream cheese and 1/2 cup butter soften at room temperature. Blend. Stir in flour. Chill sightly, about 1 hour. Shape into 2 dozen 1 inch balls; place in tiny ungreased 1 3/4 inch muffin cups. Press dough on bottom and sides of cups.

Pecan filling: Beat together egg, sugar, 1 tbsp. butter, vanilla and salt until smooth. Divide half the pecans among pastry lined cups. Add egg mixture and top with remaining pecans. Bake in slow oven (325 degrees) 25 minutes or until filling is set. Cool; remove from pans.