Recipe from Linda Lee.
"I always have to double the nut filling recipe when I make this in order to have enough."
makes 5 dozen
1 cup butter
8 ounce package cream cheese
2 cups all-purpose flour
½ teaspoon salt
1 egg, slightly beaten
¾ cup brown sugar
1 tablespoon butter
1 teaspoon vanilla
⅔ cup chopped walnuts
Mix the above ingredients in a mixer.
Divide dough into five small packages, wrap in saran and refrigerate overnight.
Combine all the filling ingredients.
Heat slightly to melt sugar.
Roll out dough; cut into circles (with a large glass).
Preheat oven to 350F.
Place circle into mini muffin pan (no need to grease); work fast while the
dough is cold;
Fill with nut filling (1/2 full) and bake 15 minutes.
Remove, cool on wire racks, dust with powdered sugar.