1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. flour
1 egg
1/2 c. brown sugar
1/2 can Solo apricot filling
1/2 c. chopped nuts

Blend cream cheese and butter. Add flour with pastry blender. Form into 24 (1 inch) balls. Line miniature muffin pans with balls of dough and shape into crusts.

For filling combine 1 egg, brown sugar, solo apricot filling and nuts. Spoon into individual crusts and bake at 350 degrees for 20 minutes. Cool in pans.