CRUST:

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

FILLING:

1 egg
3/4 c. brown sugar
1 tbsp. butter
1 tsp. vanilla
Dash of salt
2/3 c. broken pecans

CRUST: Blend softened cream cheese and butter together; stir in flour. Chill for about 1 hour. Shape into 2 dozen 1 inch balls; place in ungreased 1 3/4 inch muffin pans. Press dough against bottom and sides forming crust.

FILLING: Beat egg, brown sugar, softened butter, vanilla and salt until smooth; add pecans. Pour into crust. Bake for 20 to 25 minutes at 350 degrees. Cool before removing from pans. Yields 24.