1 (3 oz.) pkg. cream cheese
1/2 c. softened butter
1 c. sifted flour

Cream butter and cream cheese. Mix in flour. Chill. Shape 2 dozen 1-inch balls. Place in ungreased miniature muffin pans. Press dough in bottom and up sides of pans.

FILLING:

1 egg
3/4 c. brown sugar
1 tbsp. soft butter
1 tsp. vanilla
2/3 c. coarsely chopped nuts
Dash of salt

Divide half the nuts among pastry-lined pans. Beat egg, add brown sugar, salt, butter and vanilla. Spread over nuts in pans. Top with remaining nuts. Bake in 325 degree oven for 25 minutes. Remove from pans with knife while hot.