CRUST:

2 c. flour
6 oz. cream cheese
1/2 lb. Breakstone sweet whipped butter

Combine all ingredients to make dough. Roll dough into walnut-size pieces. Put in 12 cupped miniature cupcake pan (4 pans makes 48). Press into cup.

FILLING:

1 c. chopped walnuts
3 eggs
2 tbsp. melted butter
2 tsp. vanilla
1/2 c. dark brown sugar (not granulated brown)

Combine all ingredients to make filling. Fill with 1 teaspoon of filling. Bake 25-35 minutes at 350 degrees. Sprinkle with powdered sugar.