CRUST:

3 oz. cream cheese
1/2 c. butter
1 c. sifted all-purpose flour

Blend butter and cream cheese until soft. Stir in flour and blend thoroughly. Divide into 12 or 24 balls and press into 12 regular or 24 small muffin tins.

FILLING:

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

Beat eggs and brown sugar together until smooth. Beat in melted butter, vanilla and salt. Blend in chopped pecans. Spoon mixture into shells. Bake 25 minutes at 325 degrees.