3 oz Cream cheese
1/2 c  Butter
1 c  Flour
1    Egg
3/4 c  Brown sugar
1 tb Soft butter
1 ts Vanilla
1 ds Salt
3/4 c  Pecans, chopped

Let cream cheese and butter soften at room temp. Blend. Stir in flour.
Chill slightly for about an hour. Shape into 24 1″ balls. press each into
ungrased muffin tins against bottom and sides to form tart crusts. Chill
while mixing filling. Beat together egg, sugar, 1tb butter, vanilla and
salt until smooth. Devide half the pecans and place in pastry cups. Add egg
mixture. Top with remaining pecans. bake in slow oven (325) for 25 minutes
until set. Cool and remove from pans.