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1 (8 oz.) pkg. cream cheese 1 c. butter 2 1/4 c. flour, sifted Blend cream cheese and butter. Stir in flour. Chill overnight, or a few hours. Press 1 inch balls into tiny muffin cups. FILLING: 2 eggs 2 c. brown sugar 1/2 c. butter, melted 2 tsp. vanilla Dash of salt Finely chopped walnuts or pecans Beat together eggs, sugar, butter, vanilla and salt just until smooth. Sprinkle nuts in pastry lined cups. Add egg mixture to 3/4 full. Sprinkle nuts on top. Bake at 325 degrees for 25 minutes until filling is set and crust is light brown. | |
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recipe reviews #87149
Sandra Schriefer (Illinois) says:
These cookies are a Christmas favorite at our house! I don't chill the dough, and I use the wooden handle on our knife sharpener (from a wooden block set) to form the little cups in the mini muffin pans. Simply dip the wooden end of the knife sharpener into some flour and press down into the ball of dough in the mini muffin well and voila, you've got little cups to put the batter into!
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