1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. sifted flour

FILLING:

1 egg
3/4 to 1 c. brown sugar
1 tbsp. soft butter
1 tsp. vanilla
Dash of salt
2/3 to 3/4 c. pecans

Let cheese and butter soften, blend. Stir in flour. Chill about 1 hour. Shape into 24 (1 inch) balls. Place in ungreased mini muffin cups. Press dough onto bottoms and sides, forming pastry cups.

Beat egg with sugar, butter, vanilla and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture and top with remaining nuts. Bake at 325 degrees for 20 to 25 minutes. Cool; remove from pans. Nuts may be stirred into the filling. Recipe may be doubled. Yield: 2 dozen.