6 oz. cream cheese, soft
1 c. butter, soft
2 c. sifted flour
1 1/2 c. brown sugar
2 eggs, lightly beaten
1 1/3 c. nuts, chopped
2 tsp. vanilla

Cream cheese, butter and flour until mixture does not stick to the bowl. Pinch small balls of dough and press into miniature muffin tins. Form cup shapes. Mix remaining ingredients, except nuts. When creamy, add the nuts. Fill each muffin cup 2/3 full. Bake at 350 degrees for 25 minutes. Makes about 4 1/2 dozen tassies.