Ingredients
Crust:
3oz cream cheese
1/2c butter
1c flour
Filling:
1 egg
3/4c brown sugar
1T butter
1t vanilla
dash of salt
pecans
Preparation
For crust: Blend cream cheese and butter, add flour, chill for 1 hour.
When chilled, roll crust into 1 inch balls and press into mini muffin pans.
For filling: Mix all ingredients. Place a few pieces of chopped pecan in shells, filling until about 3/4 full, top with pecan half. Bake at 325* for 25 mins.
