2 (3 oz.) pkg. cream cheese
1 c. butter, creamed
2 c. flour
3 eggs, slightly beaten
2 c. brown sugar
2 tbsp. melted butter
1 tsp. vanilla
1/8 tsp. salt
2 1/2 c. pecans

Mix cream cheese and butter, gradually add sifted flour to make dough. Divide this dough into small balls (about 48). Place each in miniature muffin tins and shape in cup with floured fingers. Combine eggs, brown sugar, butter, vanilla and salt.

Mix thoroughly, cover bottom of pastry shells with pecans, pour mixture over pecans to 3/4 full. Place pecans on top of mixture. Bake in 350 degree oven for 20 minutes. Cool, store in refrigerator.