In a large bowl, beat butter, cream cheese, and brown sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add egg, beating just until combined. Beat in vanilla.
In a medium bowl, sift together flour and salt. Gradually add flour mixture to butter mixture, beating until combined. Cover and refrigerate 2 hours or overnight.
Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.
Roll dough into 32 (1-inch) balls; place 2 inches apart on prepared pans. Press 1 pecan half into each ball.
Bake until edges are golden brown, 12 to 14 minutes. Let cool on pans 5 minutes. Transfer to wire racks, and let cool completely. Store in an airtight container for up to 1 week.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pecan-pound-cake-cookies-recipe/