Everyone in my family loves this cookie. They're like little pecan pies and you can make them with pecans instead of walnuts if you choose. You will need a mini muffin pan for this recipe.
Ingredients
- 1 , 3 ounce
- 0.5 cups butter
- 1 cup all-purpose flour
- 1 egg
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 0.75 cups chopped walnuts
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Line mini muffin pans with paper liners.
-
2
In a medium bowl, stir together cream cheese, 1/2 cup butter, and flour until a dough forms. Roll into 1-inch balls and press into the bottom and up the sides of the prepared muffin cups.
-
3
In a small bowl, blend together egg, butter, vanilla, and brown sugar until smooth. Stir in walnuts. Spoon mixture into the muffin cups, filling each 3/4 full.
-
4
Bake in the preheated oven for 15 to 20 minutes, until crusts are golden.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Passover Double Chocolate Almond Torte
A flourless chocolate torte, fudgy and rich, but kosher for Passover.
Dal Chakolya
This Maharashtrian comfort food consists of tempered dal topped with crunchy diamond-shaped bits of chakolya, which are like small chapati.
Pumpkin Butter
This pumpkin butter makes an excellent hostess gift. Spread it on toast and muffins, add it to baked goods, or drizzle it over vanilla ice cream. Keep it in the refrigerator for up to three weeks.