Walnut Tassies

Shirley Oliver, a woman I worked with on campus and Scott’s nursery school teacher, made this for a group of student teachers when she entertained them at her house at the end of the semester.
-Jeanne "Grammy"

INGREDIENTS

Crust:

1 cup flour
1 stick butter, softened
3½ oz cream cheese (small package) or ½ large package, softened
Pinch of salt

Filling:

1 cup brown sugar
1 egg
1 cup chopped walnuts
1 teaspoon vanilla

INSTRUCTIONS

Crust: Blend cream cheese and butter; stir in flour. Chill mixture for 30 minutes. Form into 1-inch balls. Press into 24 tiny muffing tins, forming cups.

Filling: Mix ingredients well; place 1 teaspoon mixture into each pastry-line tin. (Note: be sure not to over fill the cups too high because the filling expands upon baking.)

Bake at 325° F until brown (25-30 minutes). Confectioner’s sugar may be sprinkled on top before serving.

Makes 24 tassies