3 oz. cream cheese
1 stick butter
1 c. plain flour

Cream the cream cheese and butter. Mix in flour. Form into small balls and chill for 1 hour. Spread balls thinly in bottom of muffin pans or in tart pans and up sides half way.

Mix lightly: 3/4 c. brown sugar 1 tsp. vanilla Pinch of salt 3 tsp. water 2/3 c. chopped pecans

Sprinkle enough nuts in each cup to fill about 2/3 full, pour over the nuts, about 1 tablespoon egg mixture. Bake at 300 to 350 degrees for 25 minutes.