Blend cream cheese with 1/2 cup of the margarine until smooth. Add flour, blend well. Chill 2 hours or overnight. Shape dough into 24 – 1 inch balls, press into the up sides of 1 3/4 inch muffin cups (mini muffin tins). Blend egg, brown sugar, vanilla, maple balsamic, 1 tbsp margin, salt, and pecans in a small bowl. Fill muffin cups with pecan mixture. Bake in preheated 375 degree oven for 20 minutes until lightly browned.