CRUST:

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

FILLING:

1 c. dark brown sugar
1 egg
1 c. chopped walnuts
1 tsp. vanilla extract
1 good tbsp. soft butter
Dash of salt

You make these in two miniature-size muffin tins. Start by dividing the crust dough into 24 balls and press a ball into each cup, spreading it around with your thumb. Put the pans into the refrigerator to chill. You make the filling using all of the ingredients except the walnuts. Then take half of the walnuts and sprinkle them evenly into the bottoms of the cups, add the filling a teaspoon at a time until its all used up. Then sprinkle the rest of the nuts on top. Bake 30 minutes in preheated 350 degree oven. Cool and remove from pans, dust with powdered sugar.