1 (3 oz.) pkg. cream cheese
1/4 lb. butter
1 c. flour

Mix together and refrigerate for 10 minutes until dough handles easily. Divide into 24 little balls, pressing into miniature muffin pans.

FILLING:

1 egg, well beaten
3/4 c. brown sugar
1 1/2 tbsp. butter, melted
1 tsp. vanilla
1/2 c. nuts, finely chopped

Mix and place one teaspoon in each little shell. Bake at 350 degrees for 17 minutes, then bake at 250 degrees for 10 minutes.