INGREDIENTS:
1 3 oz. package of cream cheese, softened
1 stick of margarine or butter, softened
1 C. of flour
A pinch of salt
Mix the cream cheese, margarine, flour and salt. Form 24 balls; press each ball into 1 3/4″ muffin tins (press the dough into the bottom and sides with your fingers, do not leave any holes).
Fill:
2 eggs, beaten
1 C. brown sugar
2 T. margarine or butter, melted
1 teaspoon vanilla
A pinch of salt
1 C. nuts, chopped
ADDRESSES:
Combine eggs, brown sugar, margarine, vanilla and salt. Mix well (do not beat with blender, or top will be crisp instead of nutty). Divide the nuts equally into pastry shells. Pour the filling into the shells, filling 2/3 of them. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on a wire rack. That’s 24. Rich “Nutty”, a real favorite.