CRUST:

2 c. flour
1/2 lb. butter
8 oz. cream cheese
Pinch of salt

FILLING:

3 eggs, well beaten
1 1/2 c. light brown sugar
1 1/2 c. chopped walnuts or pecans
1 tsp. vanilla

(Use miniature cup cake pans - preferably teflon lined.)

Mix the crust ingredients together and form into a brick. The brick can be approximately 1 x 5 x 10 inches. Wrap this in plastic wrap and place it in the refrigerator for at least several hours or overnight.

Divide the brick into 4 parts, and then each quarter into 12 parts, making a total of 48 pieces. Roll each piece into a ball and concave it with the fingers in the cup cake pan so that the section of the pan is lined with dough.

After completing all 48 sections, fill each section with the above filling. Bake at 350 degrees for 18-21 minutes or until brown.