1 (3 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 c. flour
1 egg
3/4 c. brown sugar
1 tbsp. butter, softened
1 tsp. vanilla
Dash salt
2/3 c. coarsely broken pecans, divided

Blend cream cheese and 1/2 cup butter; stir in flour. Chill 1 hour. Shape into 24 small balls, place in 1 3/4 inch muffin cups. Press dough against bottom and sides of cups to make pastry shells.

Preheat oven to 325 degrees. Beat egg, brown sugar, 1 tablespoon butter, vanilla and salt just until smooth. Divide half the pecans among the pastry shells, pour egg mixture on top, then top with remaining pecans. Bake 25 minutes or until set. Cool and remove from pans. Makes 24.