1/2 lb. butter
1 (8 oz.) pkg. cream cheese
2 1/4 c. sifted flour

Cream butter with cream cheese. Mix in flour, a small amount at a time, creaming after each addition. Chill dough for about 2 hours. Break off walnut sized pieces of dough and pat into lightly greased 1-inch muffin cups, covering sides and bottom of cups.

Filling:

1 lb. light brown sugar
5 eggs
4 tbsp. melted butter
1 tsp. vanilla
1 c. chopped pecans
60 pecan halves

Combine brown sugar, eggs, butter, vanilla and chopped pecans. Beat with beater. Spoon filling into each shell, 3/4 full. Place 1 pecan half in center of each tart.

Bake in a 350°F oven for 15 minutes. Remove from pan when cool.

Makes about 5 dozen.