1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. sifted flour

Soften cream cheese and butter at room temperature; blend. Stir in flour; chill one hour. Shape into 2 dozen 1" balls. Press dough on sides and bottom of ungreased small muffin pans.

FILLING:

1 egg
3/4 c. brown sugar
3 tsp. soft butter
2 tsp. Karo syrup
1 tsp. vanilla
Dash of salt
2/3 c. chopped pecans

Beat egg, sugar, butter, syrup, vanilla and salt until smooth. Sprinkle half of pecans in pastry lined cups. Add filling; top with remaining nuts. Bake at 325 degrees for 25 minutes. Cool; remove from pan.