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Walnut Cups




Source of Recipe


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List of Ingredients




1 stick (1/2 cup) unsalted butter, softened, plus 1 tablespoon, melted and cooled (divided use)
3 ounces cream cheese, softened
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
3/4 cup firmly packed brown sugar
1/4 teaspoon vanilla
1/2 cup walnuts, chopped fine

Recipe



In a 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 salt and beat the mixture until it forms a dough.

Shape the dough into a disk, wrap in plastic and chill for 30 minutes.

Press rounded teaspoons of the dough into mini-muffin tins and work the dough evenly onto the bottoms and up the sides of the tins (by hand or with a mini tart shaper) to form 1/8-inch-thick shells.

Preheat the oven to 375 degrees. 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 cups in the middle of the oven for 15 minutes 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.

Per cookie: 83 calories, 1 gram protein, 5 grams fat, 2 grams saturated fat, 9 grams carbohydrate, 0 grams fiber, 16 milligrams cholesterol, 44 milligrams sodium