|Sweet butter/Margarine||1⁄4 Pound|
|Cream cheese||3 Ounce (1 Package)|
|All purpose flour||1 Cup (16 tbs)|
|Dark brown sugar||1 1⁄2 Cup (24 tbs)|
|Butter||2 Tablespoon, melted|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Soften the butter and cream cheese at room temperature and blend together.
Add the flour and blend well.
Divide the mixture into 24 balls, about 1 inch in diameter.
Press into tiny muffin cups, 1 1/2 inches in diameter (measured across the top), covering the bottom and sides evenly.
Combine the eggs and sugar, stirring with a fork to blend (do not beat).
Stir in the melted butter, vanilla, and salt.
Put 1/2 teaspoon of the chopped pecans in each of the pastry-lined cups.
Fill (no more than three-quarters full) with the egg mixture, and sprinkle the remaining pecans on top.
Bake in a 350° oven for about 30 minutes.