1 pkg. (3-4 oz.) cream cheese, softened
1/2 c. butter, softened
1 c. flour

FILLING:

1 egg, slightly beaten
3/4 c. brown sugar, packed
1 tsp. vanilla
1 tbsp. butter, melted
Dash of salt
2/3 c. chopped pecans

Blend cream cheese and 1/2 cup butter until smooth. Add flour; blend well. Chill dough. Shape dough into 24 (1 inch) balls. Press into tiny muffin tins. Place muffin tins on a cookie sheet. Blend the rest of the ingredients and fill the pastry cups with mixture. Careful not to fill more than 1/2 full. Bake at 375 degrees for 20 minutes or until lightly browned. Cool 1-2 minutes before removing from muffin tins.