1 (3 oz.) pkg. cream cheese
1 c. sifted flour
1 egg
1 tbsp soft butter
Dash of salt
2/3 c. coarsely broken pecans
1/2 c. butter
3/4 c. brown sugar
1 tsp. vanilla

Cheese Pastry: Let cream cheese and butter soften to room temperature; blend together. Stir in flour. Chill about one hour. Shape into 2 dozen 1 inch balls; place in ungreased 1 3/4 inch muffin pans. Press dough against bottom and sides.

Pecan Filling: Beat together eggs, brown sugar, salt, butter and vanilla just until smooth. Divide half pecans among pastry lined pans; add egg mixture and top with remaining pecans.

Bake in slow oven (325 degrees) for 25 minutes or until filling is set. Cool and remove from pans. Makes 2 dozen.