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

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Recipe Summary

Servings:
20
Yield:
40 cookies
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To make Pastry: Cream together butter and cream cheese. Add the 6 tablespoons white sugar, 2 cups flour and blend well.

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  • 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.

  • To Make Filling: Mix together vanilla, egg, brown sugar, and chopped nuts.

  • After flattening ball in tartlet tin make a thumb print in center and fill with a full 1/2 teaspoon of nut filling.

  • Bake in a 350 degrees F (175 degrees C) oven for 17 to 20 minutes. Cool completely before removing from pan.

Nutrition Facts

245 calories; protein 3.2g 7% DV; carbohydrates 22.5g 7% DV; fat 16.4g 25% DV; cholesterol 43.1mg 14% DV; sodium 96.7mg 4% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/24/2003
These are easy and delicious! Read More
(6)

Most helpful critical review

Rating: 3 stars
09/03/2006
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. Read More
(4)
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/24/2003
These are easy and delicious! Read More
(6)
Rating: 4 stars
07/13/2006
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. Read More
(4)
Rating: 3 stars
09/03/2006
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. Read More
(4)
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Rating: 5 stars
12/06/2011
these have been a family favorite for years. So glad others are able to enjoy our golden cups too! Read More
(2)
Rating: 5 stars
01/28/2014
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! Read More
(1)
Rating: 5 stars
05/19/2015
Wonderful and easy to make.!! Read More
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Rating: 5 stars
10/21/2014
I Loved it my family loved it my guests loved it and wanted the recipe. This was the easiest "pie"/"tart"/cookie recipe I've ever made with the only time consuming process being rolling out the dough and cutting it into circles to drop into my muffin tin. I split the nut recipe into walnut and pecan fillings; I then made a chocolate/coffee ganache to drizzle on top of them. I couldn't keep them on the dessert tray... Made a great presentation and a fantastic dessert with a scoop of vanilla ice cream on the side. These are going to be made again (in bulk) for the holidays. Thank you LVCLKC for a delicious treat. Read More