CRUST:

1 stick butter
1 c. flour
3 oz. cream cheese

FILLING:

3/4 c. brown sugar
1 tsp. vanilla
1 tbsp. melted butter
1 c. chopped pecans
1 egg

Cream butter and cream cheese. Mix in flour. Chill. Shape 2 dozen 1" balls. Place in ungreased miniature muffin tart pans. Press dough in bottom and sides of pan. Mix filling thoroughly. Put a spoonful in each cup. (You can divide nuts in half and put half in bottom of each cup and add rest of filling and top with rest of nuts.) Bake at 350 degrees for 30 minutes. Remove from pans with knife while hot.