3 sticks butter
2 c. flour
1 1/2 c. brown sugar
2 tsp. vanilla
6 oz. cream cheese
1 c. chopped pecans
2 eggs
1/2 tsp. salt

CRUST: Blend together 2 sticks butter, 6 ounces cream cheese, 2 cups flour. Refrigerate several hours (optional). Pinch off small pieces and press into miniature muffin tins.

FILLING: Cream 1 stick butter and brown sugar, add egg yolks, vanilla and nuts. Fold in stiffly beaten egg whites. Fill muffin cups and bake at 350 degrees for 25 minutes.