1 Cream Cheese
1/2 Butter
1 Flour
1 Egg
3/4 Light Brown Sugar
1 Vanilla
3/4 Pecans


Blend cream cheese and butter, add flour.
Refrigeerate for about 30 minutes.
Divide dough in 24 balls and press in mini muffin pans.
(Note: Do not use dark coated pans. Filling—————.
Combine egg, brown sugar, vanilla and nuts.
Fill cups 3/4 full.
Bake at 325 degrees for 25 to 30 minutes or until light brown.
Cool 5 minutes and remove from pans.