Let cream cheese and 1/2 cup butter soften at room temperature. Blend. Add flour. Takes a lot of mixing, and do not add any liquid. Chill slightly 45 minutes to 1 hour.
Shape into 2 dozen 1-inch balls (approximately 1/2 ounce each.) Spread in tiny muffin tins (1 3/4 inch). Chill again for 30 minutes.
Beat egg, 1 tablespoon butter, sugar, salt and vanilla until smooth. Fill pastry shells. Nuts can be added to this mixture or placed in the bottom of each pastry.
Bake for 25 minutes in 325 degree oven.
Use a toothpick to gently remove pastries from the muffin tin and cool on a wire rack.