Instructions: Crust: Cream together cream cheese and butter; stir in flour and salt.

Chill for 1 hour. Shape into 24 balls and press into tiny muffin tin, like small pie crust bottoms.

Filling: Combine filling ingredients and fill each cup 2/3 full. Bake for 25 to 30 minutes in 325 degree oven. Cool before removing from pan.

Hint: Although the pecan filling for these is wonderful, you can use all kinds of other fillings - jellies etc. They are very good as well.

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