Preheat oven to 350°F.
Add butter and cream cheese to food processor and pulse until well blended. Add flour; mix until a soft ball forms.
Using a small scoop, portion the dough into 1-inch balls. Place balls of dough into the wells of a mini-muffin pan and press to form an open cup with the dough slightly over the edge of the muffin well.
To make the filling, stir together the melted butter, brown sugar, egg and vanilla. Add the finely chopped pecans and mix well.
Using the small scoop again, fill each crust with filling (do not overfill).
Bake 20-25 minutes or until light golden brown.
Remove from oven; cool in pan 3 minutes. Remove from pan and place on a cooling rack to cool completely.