Walnut Tassies |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 dozen | |||||||||
| INGREDIENTS: | ||
| 2 (3-ounces) packages cream cheese, softened | 3/4 cup butter, softened | 1-1/2 cups all-purpose flour |
| 2 eggs | 1-1/2 cups firmly packed brown sugar | 1-1/2 cups finely chopped walnuts |
| 1-1/2 teaspoons vanilla extract | 2 tablespoons butter, melted | |
| 1 | Combine cream cheese and butter in a medium bowl; beat at medium speed of an electric mixer until well blended. Add flour; mix well. Shape dough into 48 balls; chill. Place in miniature (1-3/4 inch) muffin pans, shaping each ball into a tart shell. Set aside. |
| 2 | Combine eggs, sugar, walnuts, and vanilla; stir well. Add melted butter, stirring well. Spoon walnut mixture into tart shells, filling three-fourths full. Bake at 375 for 20 minutes or until lightly browned. |