Walnut Cups Recipes

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.

Steps:

• 1. With your hands, work the first three ingredients together until well mixed. Make 24, walnut size balls. Press into mini muffin pans.
• 2. Now for the filling. Mix the filling ingredients together. Fill each cup with 1 teaspoon of filling.
• 3. Bake at 350 degrees for 20 to 25 minutes. Let cool in pans for a bit, remove, and enjoy!

Steps:

• In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 36 small balls, place them on a plate and refrigerate for one hour.
• Make the filling in a medium bowl. Beat the eggs, melted butter, vanilla and brown sugar until smooth and well blended. Stir in the nuts. Preheat oven to 375 degrees F (190 degrees C). Press the chilled dough balls into the bottom and up the sides of tart pans or mini muffin cups. Fill each shell with filling almost to the top. Use a squeeze top honey container if you have one, to drip about 1/2 teaspoon of honey onto the top of each cup.
• Bake for 15 to 20 minutes in the preheated oven, until crust is lightly browned. Allow to cool in the tins completely before removing.

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.

Steps:

• 1st make dough - mix all together and roll into 48 balls - press each ball into mini cup pans - do not grease the pan 2nd make filling - Mix all ingredients together - spoon into dough cups - Bake 350F for 35-40 minutes - Cool

Steps:

• Preheat oven to 325F.
• Pastry:.
• Cream together cream cheese and butter.
• Blend in flour.
• Shape into small balls. In miniature cupcake pan press dough on bottom and sides.
• Filling:.
• Beat togehter eggs, sugar, butter, vanilla and salt until smooth.
• Take 3/4 Cup of nuts and divide into pastry lined cups.
• Add egg mixture on top of nuts in pastry shells.
• Top each with the remaining 3/4 Cup of nuts.
• Bake 25-30 Minutes.

Steps:

• Blend margarine and soft cream cheese until creamy.
• Add 1 cup sifted flour.
• Divide mixture into 16 balls and press into tiny muffins tins.
• Mix filling ingredients together.
• Fill nut cups with the filling mixture.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Reduce heat to 250 degrees Fahrenheit and bake for 10 minutes or until done.
• Let stand a few minutes before removing from tins.

Steps:

• In a bowl, blend butter, cream cheese and flour. Chill. Divide dough into fourths; divide each fourth into 12 small balls. Press each ball into miniature tart or muffin pans. For filling, combine all ingredients except cherries; fill tarts three-fourths full. Place on baking sheets. Bake at 325° for 25-30 minutes or until crust is browned and filling set. Cool in pans on wire rack for 10 minutes. Remove from pans. If desired, garnish with candied cherries.