let butt soften, add cream chees and work until smooth and creamy.
Add flour gradually & blend.
Pinch off small pieces of dough and form 1" balls, put each into small "tea cup" baking pans,
With floured finger press dough down and against sides of cups evenly.
Beat eggs with fork enough to mix yolk with white
Add sugar gradually, beating well after each addition.
AAddmelted butter, salt, and vanilla.
Sprinkle a few of the chopped pecans into dough lined cups.
spoon filloing over the nuts until cups are 2/3 full.
sprinkle rest of the nuts on top.
Cool.... then remove carefully from pan, with a thin knife tip.
Can be served with a bit of whipped topping or plain.
** You may freeze after baked, and warmed slightly after thawing****