1/2 c. butter
3 oz. cream cheese
1 c. all-purpose flour
1 lg. egg
3/4 c. brown sugar
1 tbsp. butter
1 tsp. vanilla
1/2 tsp. almond extract
1 c. pecans

In small mixing bowl, beat butter and cream cheese. Add flour; beat well. Cover; chill about 1 hour. Divide into 24 portions. On a lightly floured surface, roll each portion into a 3-inch circle. Fit circles into 1 3/4 inch muffin cups; flute to fit.

For filling, stir together egg, brown sugar, butter, vanilla, almond extract and pecans. Spoon a scant tablespoon of filling into each muffin cup. Bake in 375 degree oven for 15-18 minutes or until filling is set. Cool on rack. Makes 24.