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Ingredients
- 3 oz. cream cheese, room temperature
- 1/2 cup margarine or butter room temperature
- 1/2 cup flour
- 1 egg
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1 tsp butter
- dash salt
- 2/3 cup coarsely broken walnuts
Preparation
Step 1
Blend cream cheese and butter, stir in flour. Refrigerate dough for 1 hour. Preheat oven to 325.
Shape dough into 24 balls then place 1 in each cup of a mini muffin pan, treated with cooking spray. Press dough into cup forming a shell.
In a small bowl with mixer at medium speed beat together 1 tsp butter, egg, brown sugar, vanilla and salt until smooth. Divide nuts in half. Spread 1/2 in bottoms of shells. Top with 1 tsp filling in each shell and sprinkle remaining nuts on top.
Bake for 35 minutes.