DOUGH:

4 sticks real butter, softened
2 (8 oz.) cream cheese, softened
4 1/2 c. sifted flour

FILLING:

1 lb. box light brown sugar
5 eggs
3 tbsp. melted butter
1 tbsp. vanilla
1 (8 oz.) bag walnuts
Small tart pans

Dough: Place flour in a bowl. Cut in butter and cream cheese until particles are fine. Work it into a dough and roll into small balls and refrigerate overnight.

Filling: Do not make filling until you are ready to use the next day. Blend together with mixer the first 4 ingredients. Add walnuts to mixture with spoon. Note: 3/4 of the walnuts should be ground up and the other 1/4 should be cut into pieces by hand.

Place balls in 2 ungreased tart pans. Press with thumb and work dough up to the top of the pan. Fill in 2/3 full of filling.

Bake at 350 degrees for 18-20 minutes or until crust is light brown. To remove tarts - lift up with a knife and lift out with hands. Place on a wire rack to cool. Sprinkle with powdered sugar. Makes about 8 pans or more. If you don't want that many tarts, you can cut the dough ingredients in half, but do not cut the filling in half.