1 stick butter
3 oz. pkg. cream cheese
1 c. flour

Cream cheese and butter with wooden spoon. Add flour, blending dough well with fingers. Roll dough on floured surface, cut with fluted cookie cutter. Place each cookie in miniature muffin pan (spray pan with non-stick spray before placing cookie for easier removal).

FILLING:

1 egg, beaten to mix
3/4 c. brown sugar
1 tbsp. butter, melted
1 tsp. vanilla
Dash salt
1/2 c. chopped walnut meat

Mix ingredients well. Fill each cookie 1/2 way up each cup, approximately 1 teaspoon filling. Bake just until the dough is a light golden color (about 8 minutes) at 350 degrees. Remove from pans to cool.

NOTE: Do not dump cookies out of pan. They will be wet in the centers as they are a chewy cookie when cooled. Only the surface is firm and dry looking.