1 pkg. (3-4 oz.) cream cheese, softened
1/2 c. butter, softened
1 c. sifted flour
1 egg, lightly beaten
1 tsp. vanilla
3/4 c. firmly packed brown sugar
1 tbsp. butter, softened
Dash of salt
2/3 c. chopped pecans

Blend cream cheese and butter until smooth. Add flour and blend well. Chill at least 2 hours. Shape into 24 one inch balls and press into tiny muffin tins to make miniature tart shells.

Blend remaining ingredients and fill pastry cups with mixture. Bake 20 minutes at 375 degrees until lightly browned. Cool slightly; remove from pans. Cool completely; store in tightly covered tins. Makes 2 dozen.