3 oz. cream cheese
1/2 c. butter
1 c. sifted flour
1 tbsp. powdered sugar

FILLING:

1 egg
1/2 c. brown sugar
2 tbsp. dark Karo syrup
1 tbsp. soft butter
1 tsp. vanilla
Dash of salt
1 c. coarsely broken pecans

Soften cream cheese and butter at room temperature; blend. Stir in flour and powdered sugar. Chill, then shape into 2 dozen balls and press in tiny tart pans.

FILLING: Beat egg, brown sugar, syrup, butter and vanilla until smooth. Divide pecans on pastry, add filling. Bake at 325 degrees for 25 minutes or until filling is set.