1 (3 oz.) pkg. cream cheese
1/2 c. shortening
1 c. sifted flour
1 egg
3/4 c. brown sugar
1 tsp. vanilla
1 tbsp. butter
Pinch of salt
2/3 c. chopped pecans

Let cheese and 1/2 cup butter, soften at room temperature. Then blend. Stir flour in. Chill about 1 hour. Shape dough into 24 (1 inch) balls. Press on bottom and sides of small cupcake pans.

Beat together egg, sugar, 1 tablespoon butter, vanilla and salt until smooth. Divide half the pecans among pastry lined cups. Add egg mixture and top with remaining pecans. Bake at 325 degrees for 25 minutes or until filling is set. Remove from pans.