6 T. butter, softened
1/3 C. light brown sugar
1 C. unbleached all-purpose flour
1/2 C. finely chopped walnuts
1/4 C. granulated sugar
8 oz. cream cheese, softened
1 egg, lightly beaten
2 T. milk
2 T. lemon juice
1/2 t. vanilla
Preheat oven to 350° F.
Cream butter and brown sugar. Add flour and nuts. Mix with hands until crumbly. Reserve 1 cup for topping.
Press remainder into miniature muffin tins lined with muffin papers.
Bake 12-15 minutes. Cool.
Blend granulated sugar and cream cheese. Add egg, milk, lemon juice and vanilla. Mix well.
Put about 1 teaspoon filling into each cooled muffin cup. Sprinkle with reserved crumbs.
Bake at 350 ° F for 25 minutes or until knife inserted in center comes out clean. Cool.
Store in airtight container in refrigerator.