1 (3 oz.) cream cheese
1/2 c. butter
1 c. flour
1 egg
3/4 c. brown sugar
1 tsp. vanilla
1 tbsp. soft butter
2/3 c. broken pecans

Soften cheese and butter at room temperature; blend. Add flour. Chill about 1 hour. cut into 24 pieces. Press into ungreased 1 3/4 inch muffin cups. Press dough on bottom and sides. Beat together egg, sugar, 1 tbsp. butter, vanilla and salt just until smooth. Divide half pecans among pastry lined cups, top with egg mixture and finish with remaining pecans. Bake in slow oven (325 degrees) 25 minutes. Cool. Remove from pans.