|Package cream cheese||3 Ounce (1 Package)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sifted enriched flour||1 Cup (16 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Soft butter/Margarine||1 Tablespoon|
|Coarsely broken pecans||2⁄3 Cup (10.67 tbs)|
Cheese Pastry: Let cream cheese and 1/2 cup' butter soften at room temperature; blend.
Stir in flour.
Chill slightly, about 1 hour.
Shape in 2 dozen 1-inch balls; place in tiny ungreascd 1 3/4-inch muffin cups.
Press dough against bottom and sides of cups.
Pecan Filling: Beat together egg, sugar, 1 tablespoon butter, vanilla, and salt just till smooth.
Divide half the pecans among, pastry-lined cups; add egg mixture and top with remaining pecans.
Bake in slow oven (325°) 25 minutes or till filling is set.
Cool; remove from pans.