Crust:

1 (3 oz.) pkg. cream cheese
1 stick butter
1 c. plain flour

Filling:

1 egg
3/4 c. brown sugar
1 tbsp. soft butter
1 tsp. vanilla
1 c. chopped nuts

Cream butter and cream cheese until soft. Stir in flour; chill. Shape into twenty four (1-inch) balls. Place in ungreased small muffin tins; shape. In small bowl mix egg, sugar, 1 tablespoon butter and vanilla; add nuts. Add mixture to uncooked shells.

Bake at 325°F for 20 to 25 minutes.