DOUGH:

3 oz. cream cheese
1/2 lb. butter
1 c. flour

Cream butter and cream cheese. Add flour and work into smooth dough. Pinch off 24 small balls and pat into miniature tins; drop a few chopped pecans in each shell.

FILLING:

2 eggs
1 1/2 c. brown sugar
2 tbsp. melted butter
Pinch salt

Beat eggs slightly and add brown sugar that has been firmly packed. Mix in butter, vanilla and salt. When mixed, pour filling into shells (fill shells 1/2 full). Bake in 350 degree oven for 30 minutes. Take out carefully while warm.