Sugared Walnut Sundaes In Chocolate Cups Recipes
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.
SUGARED WALNUTS
This delicious recipe goes well with salads, crepes, or is a tasty snack all by themselves!
Provided by JacksDad
Categories Appetizers and Snacks Nuts and Seeds
Time 1h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Beat egg white and water together in a bowl using an electric mixer until frothy. Add walnuts to egg white mixture and stir until coated.
- Mix sugar, cinnamon, and salt together in a bowl; add to walnuts and stir until coated. Spread coated walnuts onto a baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until walnuts are fragrant and crisp, about 1 hour.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 16.5 g, Fat 18.5 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 40.4 mg, Sugar 13.2 g
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