With a hand or standing mixer, blend the 1/2 cup butter and the cream cheese. Beat for 1 minute.
Add flour and blend on low speed until the dough forms.
Remove dough from bowl, shape into a disc, cover with plastic wrap, and refrigerate 1 hour.
Combine brown sugar, egg, 1 tablespoon butter, vanilla, and salt.
Beat together just until smooth.
Set filling aside.
When ready, remove dough from refrigerator.
Preheat oven to 325 degrees F.
On a floured surface, gently roll out dough to 1/4 inch thickness.
Using a 2 1/2 inch round cutter, cut out 24 circles. After cutting, leftover dough can be re-rolled.
Place the dough circles in the vessels of a mini muffin pan. Gently form the dough to the muffin vessel with your fingers or the round end of a kitchen tool.
Sprinkle pecans in the bottom of each unbaked shell.
Divide filling among shells.
Top with more pecans.
Bake 25 minutes or until set.
Cool in pans.