1/4 lb. butter
3 oz. pkg. cream cheese
1 c. flour
3/4 c. chopped walnuts
3/4 c. light brown sugar
1 egg
1 tsp. vanilla
1 tbsp. melted butter

Crust: Cream softened butter and cream cheese together. Add flour and blend together with fork (or your hands). After dough is mixed, roll into 24 balls and place on wax paper.

Filling: Beat egg. Add walnuts, brown sugar, vanilla and butter. Stir until blended.

Using miniature cupcake tins, press each ball into cups until dough reaches top of cup. (Do not grease tins.) Spoon filling into each cup about 3/4 of the way.

Bake at 350 degrees for about 22-25 minutes. Remove from oven and let cool 15 minutes. Using a toothpick or knife, lift little cakes out of cups. When cool, sprinkle powdered sugar over cakes.