1 (3 ounce) package of cream cheese
1/4 lb (1 stick) butter or margarine
1 cup sifted flour
3/4 cup brown sugar, lightly packed
Dash of salt
1 tsp soft butter (additional) 2/3 cup chopped walnuts or pecans
Soften butter or margarine at room temperature. Add cream cheese and beat until creamy and smooth. Add flour a little at time, blending smooth until after each addition. Form dough into 24 balls of uniform size. Press into well-greased muffin pans, lining the bottom and sides of each tiny cup. (This can be done the handle of a wooden spoon or with fingers.) Beat egg slighty. Add brown sugar, vanilla, salt, the teaspoon of soft butter and the chopped nuts. Beat together. Drop about a teaspoonful of filling into each cup. Bake at 350 degrees for 30 minutes. When cool, sprinkle with powdered sugar. Makes 24 tarts.
Recipe from the kitchen of Mary Fort.