DIRECTIONS

In a large bowl, cream butter and cream cheese until light a fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.
    For filling, in a small bowl, combine the brown sugar, eggs and butter; set aside. Roll dough into 48 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon a scant teaspoon of filling into each cup. Top each with a pecan half.
    Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks. Yield: 4 dozen.