CRUMBS
6 tablespoons butter, softened
1/3 cup light brown sugar
1 cup unbleached all-purpose flour
1/2 cup finely chopped walnuts
FILLING
1/4 cup granulated sugar
8 ounces cream cheese, softened
1 egg, lightly beaten
2 tablespoons milk
2 tablespoons lemon juice
1/2 teaspoon vanilla
For Crumbs: Preheat oven to 350° F. Cream butter and brown sugar. Add flour and nuts. Mix with hands until crumbly. Reserve 1/2 cup for topping. Press remainder, about a heaping 1/2 teaspoon per cup, into miniature muffin tins lined with muffin papers. Bake 12-15 minutes. Cool.
For Filling: Blend granulated sugar and cream cheese. Add egg, milk, lemon juice and vanilla. Mix well. Put about 1 heaping 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.
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