CRUST:

6 oz. cream cheese
1 c. soft butter
2 c. sifted flour

FILLING:

1 1/2 c. brown sugar
2 eggs
2 tbsp. soft butter
1 1/2 c. chopped nuts
2 tsp. vanilla

Combine all crust ingredients and form into a soft ball. Line miniature muffin tins with miniature muffin liners. Line liner with 1 teaspoon of crust mixture.

Combine all filling ingredients. Mix until thoroughly combined. Fill muffin tins 2/3 full. Bake at 325 degrees until brown. Yield: 60 cookies.