This is a clipping from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Mini Pecan Pies

1 3-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
1 cup all-purpose flour
1 beaten egg
3/4 cup packed brown sugar
1 tablespoon butter or margarine, softened
1 1/2 teaspoons vanilla
Dash salt
3/4 cup broken pecans

Blend cream cheese and the 1/2 cup butter or margarine. Stir in flour. Chill 1 hour. Shape dough into twenty-four 1-inch balls. Place in ungreased 1 3/4-inch muffin pans; press dough over bottom and up sides of pans. In small bowl, beat together egg, brown sugar, the 1 tablespoon butter, the vanilla, and salt just till smooth. Divide the pecans among the pastry shells. Spoon about 1/2 tablespoon egg mixture over pecans in each shell. Bake in 325° oven for 25 to 30 minutes, or till filling is set and pastry is golden. Cool; remove from pans. Makes 2 dozen.