Stephanie Schraders Walnut Cups Recipes
WALNUT CUPS
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.
Provided by GINGERS98
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line mini muffin pans with paper liners.
- In a medium bowl, stir together the cream cheese, 1/2 cup butter and flour until a dough forms. Roll into 1 inch balls and press them into the bottom and up the sides of the prepared muffin cups.
- In a small bowl, blend together the egg, butter, vanilla and brown sugar until smooth. Stir in walnuts. Spoon the mixture into the muffin cups, but do not fill all the way to the top or the mixture will bubble over.
- Bake for 15 to 20 minutes in the preheated oven, until the crusts are golden.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 10.5 g, Cholesterol 23.1 mg, Fat 8.2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 45.9 mg, Sugar 6 g
STEPHANIE SCHRADER'S WALNUT CUPS
Steps:
- In the bowl of an electric mixer cream 1 stick of the butter with the cream cheese until the mixture is light and fluffy, add the flour and the salt, and beat the mixture until it forms a dough. Form the dough into a disk and chill it, wrapped in plastic wrap, for 30 minutes. Press rounded teaspoons of the dough into thirty-six 1/8-cup muffin tins and work the dough evenly onto the bottoms and up the sides of the tins to form 1/8-inch-shells.
- Preheat the oven to 375°F. In a bowl whisk together the egg, the brown sugar, the melted butter, and the vanilla until the mixture is combined well. Divide the filling among the shells, sprinkle it with the walnuts, and bake the walnut cups in the middle of the oven for 15 to 20 minutes, or until the crusts are golden. Let the cookies cool in the tins on racks for 10 minutes, remove them from the tins carefully, and let them cool completely on the racks. The walnut cups may be made 2 months in advance and kept frozen in airtight containers.
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