Dough:

Beat butter and cream cheese until blended. Beat in flour just until blended. Flatten dough into a one inch thick disk. Wrap in wax paper. Refrigerate 30 minutes. It needs to be thorouhgly chilled. Heat oven to 375*. Have an ungreased mini-muffin pan ready. (1-1/4 inch across bottom)

It makes 48 but this can be made in batches. Divide dough into 4 parts. Roll each piece into a 6 inch log. Cut ech log into 12 pieces. With a floured hand flatten each piece into a 3 inch round and fit into a muffin cup. Dough will extend beyond top of cup.

FILLING:

Beat eggs, brown sugar, butter, salt, and vanila. Spoon 2 tsps into each pastry. Top with pecans. Bake at 375* for 20 minutes.