|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Cream cheese||3 Ounce, softened|
|All purpose flour||1 Cup (16 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs), packed|
|Butter/Margarine||1 Tablespoon, softened|
|Pecans||1⁄2 Cup (8 tbs), coarsely chopped|
For pastry, in mixing bowl cream together the 1/2 cup butter or margarine and softened cream cheese.
Stir in flour; mix well.
Cover; chill mixture about 1 hour.
In small mixing bowl stir together egg, brown sugar, the 1 tablespoon butter or margarine, vanilla, and salt just till smooth; set aside.
Shape chilled pastry dough into two dozen 1-inch balls; place each ball in ungreased 1 3/4 inch muffin cup.
Press dough onto bottom and sides of cups.
Spoon about 1 teaspoon of the chopped pecans into each pastry-lined muffin cup; fill each with egg mixture.
Bake in 325° oven about 25 minutes or till filling is set.
Cool; remove from pans.
Cover; chill to store