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 3 dozen 1-inch balls. Spread in tiny muffin tins (1 3/4 inch).
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.