Ingredients:

• 3 ounce cream cheese, softened
• 1/2 cup margarine, softened
• 1-1/2 cup sifted self-rising flour
• Filling :
• 1 egg
• 1 cup light brown sugar, packed
• 1 teaspoon vanilla
• Pinch of salt
• 1 cup pecans, chopped and divided

Directions:
Preheat oven to 350 degrees. In an electric mixer, beat cream cheese and margarine; then mix in flour until well blended. Refrigerate for 1 hour. Prepare mini-muffin tins with spray-oil. After dough has chilled, form dough into 24 small balls, and press the dough balls against the bottom and sides of the mini-muffin tin cups. In a bowl, beat the egg, brown sugar, vanilla, and salt until well blended; then stir in 2/3 cup of pecans. Spoon filling into dough-lined cups; then top with remaining pecans. Bake in the preheated oven for 15 minutes or until firm. Remove from muffin tins immediately, and allow to cool. Makes 24.