2 c. flour
1 lg. cream cheese
2 sticks butter

Cream cream cheese and butter until light and fluffy. Add flour; mix well. Roll out mixture on heavily floured board. Mixture should be very thin. Cut with round biscuit cutter (about 2 1/2 inches wide). Place each round in cup of miniature cup cake pan(s), shaping to fit. Note: Do not grease pans.

FILLING:

4 eggs
2 sticks butter
1 1/2 c. sugar
2 c. chopped nuts
1 tsp. vanilla
2 c. crystalized fruit

I use about 1/2 cup mixed fruit and the rest, pineapple and cherries equally.