1 (3 oz) package cream cheese
1 stick butter
1 cup flour
2/3 cup coasely chopped pecans
1 egg
1 cup brown sugar
1 Tblsp softened butter
1/2 tsp vanilla
dash of salt

To make the pastries, cream the softened cream cheese, butter and flour till smooth. Cover and chill in refrigerator for 1 hour. Shape into 2 dozen balls and place in 1 3/4 inch muffin pan. Press dough evenly against the bottom and sides.

For the filling, beat together the brown sugar, butter, vanilla and salt until smooth. Divide half of the pecans among the pastry filled pans, add the egg mixture on top and then top everything with the remaining pecans. Bake at 325°F for 25 minutes. Let the filling cool for a while before removing from the pans.