Shells 

3 oz cream cheese    

1 cup flour    

1/2 cup butter 

Filling

one egg 

1 teas vanilla

sprinkle of salt

3/4 cup brown sugar 

1 T butter              

1 cup finely chopped nuts 

Soften cream cheese and butter at room temperature then blend with mixer. 

Add flour and cream mixture together

Round your dough in a ball and wrap with wax paper and put in fridge for an hour  

Shape  into two dozen one inch balls and lay into mini cupcake ungreased pans.

Press dough on sides and bottoms of each tin to form a cup. 

Mix the first 5 ingredients of the filling and beat together until smooth.  

Place about 1/2 of the nuts inside the bottom of each shell (reserving 1/2 of the nuts for the top of the cookies)

Add the filling mix to each cup

Top with the remaining nuts.

Bake at 325º for about 25 minutes.  DO NOT BROWN 

Remove from oven let cool in pans

If you want you can mix 1/2 of the nuts with the filling and fill each shell then top off with remaining nuts