INGREDIENTS

INSTRUCTIONS

In the 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 the salt,
and beat the mixture until it forms a dough. Form the dough into a disk and
chill it, wrapped in plastic wrap, for 30 minutes. Press rounded teaspoons
of the dough into thirty-six 1/8-cup muffin tins and work the dough evenly
onto the bottoms and up the sides of the tins to form 1/8-inch-shells.
Preheat the oven to 375F. 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 walnut cups in the middle of the oven for 15 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. The walnut cups may be made 2 months in advance
and kept frozen in airtight containers.
Makes 36 cookies.
Gourmet December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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