3 oz. cream cheese
1/2 c. butter
1 c. flour
1 egg
3/4 c. brown sugar
1 tbsp. melted butter
1 tsp. vanilla
Dash salt
2/3 c. ground nuts (divide in half)
Ungreased mini tart pans

Cheese pastry: let cream cheese and 1/2 cup butter soften to room temperature; blend together. Stir in flour until creamy. Chill 1 hour. Shape in 2 dozen 1 inch balls. Press against bottom and sides of pans. For filling, beat together egg, brown sugar, 1 tablespoon butter, vanilla and salt. Set aside. Sprinkle half of the nuts in pastry cups. Add filling mixture, top with other half of nuts. Bake at 325 degrees for 25 minutes. Cool. Makes 2 dozen.