Makes 24.

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 teaspoon vanilla extract
Dash salt
1/3 cup finely chopped cranberries
3 tablespoons chopped pecans

For pastry: In a mixing bowl beat the butter and cream cheese until combined. Stir in the flour. If desired, chill in refrigerator for 1 hour.

Shape the dough into 24 balls; place in ungreased 1 3/4-inch muffin pans. Press dough evenly against bottom and up sides of each muffin cup.

For the filling: In a mixing bowl beat together the egg, brown sugar, vanilla extract and salt just until smooth. Stir in the cranberries and pecans. Spoon filling into the pastry-lined muffin cups. Bake in a 325 degree oven for 30-35 minutes or until pastry is golden brown. Cool in pans on wire racks. Remove from pans by running a knife around the edges.

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