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

For pastry, in mixing bowl cream together the 1/2 cup butter and softened cream cheese. Stir in flour; mix well. Cover. Chill mixture about 1 hour.

In small mixing bowl, stir together egg, brown sugar, the 1 tablespoons butter, vanilla and salt just until smooth; set aside.

Shape chilled pastry dough into two dozen 1" balls, place each ball in ungreased 1 3/4" muffin cup. Press dough onto bottom and sides of cups. Spoon about 1 teaspoon of the chopped pecans into each pastry lined muffin cup. Fill each with egg mixture. Bake at 325 degrees for about 25 minutes or until filling is set. Cool, remove from pans. Cover. Makes 24.