1 (3 oz.) pkg. cream cheese (may use lite)
1/2 c. butter
1 c. flour

FILLING:

1 slightly beaten egg
3/4 c. brown sugar
Dash of salt
1 tbsp. melted butter
2/3 c. chopped walnuts

Soften cream cheese and butter at room temperature. Blend, then stir in flour. Chill 1 hour, if desired. Shape into 24 balls and place in miniature muffin tins. Press down to form miniature pie crusts and put in filling. Bake at 325 degrees for 25 minutes or until crust is slightly brown. Makes 24.