6 oz. pkg. cream cheese, softened
1 c. butter
2 c. sifted flour

Cream together soft cream cheese and the butter. Blend in the flour and then chill for approximately 1 hour.

FILLING:

2 tbsp. butter
1 1/2 c. brown sugar
1 tsp. vanilla
2 eggs
1 1/2 c. broken pecans or walnuts

Whip the eggs with a fork, add brown sugar, then the soft butter. Mix well. Add vanilla and the broken walnuts or pecans. Fill up each of the cups.

Bake at 375 degrees for about 15 to 20 minutes. Sprinkle with the powdered sugar.

PECAN DOUGH: Pinch a small piece of the dough, roll in your hands to fit the size of 1 1/2 inch muffin pan. Makes 48 tarts.