Italian Nut Tarts

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

dough
1 cup butter
8 ounce package cream cheese
2 cups all-purpose flour
½ teaspoon salt
filling
1 egg, slightly beaten
¾ cup brown sugar
1 tablespoon butter
1 teaspoon vanilla
⅔ 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.