Nut Cookie Tartlets Recipe - Allrecipes.com
Nut Cookie Tartlets Recipe

Nut Cookie Tartlets

Recipe by  

"Small pie like cookies with a nut filling. Mini muffin tins may be used. These can also be frozen"

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Ingredients Edit and Save

Original recipe makes 40 cookies Change Servings
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Directions

  1. To make Pastry: Cream together butter and cream cheese. Add the 6 tablespoons white sugar, 2 cups flour and blend well.
  2. Shape into balls about 1 inch in diameter (flour palms of hands to facilitate rolling). Place ball in greased tartlet pan and flatten. Should fill pan by 3/4.
  3. To Make Filling: Mix together vanilla, egg, brown sugar, and chopped nuts.
  4. After flattening ball in tartlet tin make a thumb print in center and fill with a full 1/2 teaspoon of nut filling.
  5. Bake in a 350 degrees F (175 degrees C) oven for 17 to 20 minutes. Cool completely before removing from pan.
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Reviews More Reviews

Nov 24, 2003

These are easy and delicious!

 
Sep 03, 2006

Using the 1 inch balls per the recipe makes these cookies very thick. I used 1/2 inch balls and they come out just right. I also had to make another batch of the cookie dough because there was a lot of the nut filling left. All in all with a little adjustment to the recipe these are good. I would make them again.

 

6 Ratings

Jul 13, 2006

Yummy! Like little pecan pies, with walnuts. Be careful not to overfill the tarts, the filling bubbles and expands during baking. I used mini muffin tins and they worked great.

 
Dec 06, 2011

these have been a family favorite for years. So glad others are able to enjoy our golden cups too!

 
Jan 28, 2014

Delicious, though I'm not sure why they have the word "cookie" in the title, they seem like tarts to me. I did make a few changes, here are my edits: Your butter and cream cheese should be room temperature. After making the pastry, pop it in the fridge while you make the nut filling, this will make it much easier to roll into balls without sticking to everything. I rolled the dough into 1" balls (recipe made enough for 36) and dropped them into buttered mini muffin pans, no need to flatten. Then I took a 1/4 teaspoon and used the back to make a nice deep impression to hold the filling. This works a lot better than your thumb, just dip the back of the spoon in flour if it starts to get tacky. I made one small batch as written and felt there was not enough filling to dough, so for my later batches I almost covered the entire tops with the filling, about 1tsp of filling per tart, it doesn't really expand or spill out (you will have a lot of filling left over anyway, I still threw some out). They are done when the edges start to turn golden, 19 minutes in my oven. I thought they might be too sweet, but they really weren't. I made this with pecans instead of walnuts since I like them better, and I would definitely make them again!

 

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Nutrition

  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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