- cooking spray
- Pastry:
- 1 1/2 cups butter, at room temperature
- 12 ounces cream cheese, at room temperature
- 3 cups sifted all-purpose flour
- Filling:
- 3 cups brown sugar
- 4 eggs
- 1/4 cup melted butter
- 2 teaspoons vanilla extract
- 1 dash salt
- 2 cups chopped walnuts
- Combine 1 1/2 cup softened butter and cream cheese in a large bowl; beat with an electric mixer until creamy. Beat in flour until dough comes together. Wrap dough with plastic wrap and refrigerate until firm, about 1 hour.
- Preheat oven to 325 degrees F (165 degrees C). Spray three 24-cup mini muffin tins with cooking spray.
- Combine brown sugar, eggs, 1/4 cup melted butter, vanilla extract, and salt in a large bowl to make filling; beat with an electric mixer until smooth.
- Shape chilled dough into 1-inch balls. Press 1 ball of dough over the bottom and up the sides of each muffin cup. Spoon 1 teaspoon walnuts over the dough. Drop 1 teaspoonful of the filling on top.
- Bake in the preheated oven until the crust begins to turn golden and the filling is bubbling slightly, 25 to 30 minutes. Cool for 10 minutes before serving.
10/10/2019
recipepes.com
scottish walnut tassies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
