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Italian Nut Tarts
by Linda Lee

"These are always a big hit!" Note: I always have to double the nut filling recipe when I make this in order to have enough.

type: refrigerator, formed
makes 5 dozen

dough
1 cup butter
8 ounce package cream cheese
2 cups all-purpose flour
1/2 teaspoon salt
filling
1 egg, slightly beaten
3/4 cup brown sugar
1 tablespoon butter
1 teaspoon vanilla
2/3 cup chopped walnuts
powdered sugar

Mix the above ingredients in a mixer.
Divide dough into five small packages, wrap in saran and refrigerate overnight.
Filling:
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.

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