Today is the cranberry recipes finale, but what a way to end. The sweet goodness of cranberries alongside the crunchy chopped walnuts fills the cream cheese pastry cup to capacity. Pop the whole thing in your mouth at once to continue the Thanksgiving cranberry craving.
Ingredients: 1/2 cup (1 stick) butter, at room temperature, 3 ounces cream cheese, at room temperature, 1 cup all-purpose flour, 1 egg, 3/4 cup packed brown sugar, 1 tablespoon butter, melted, 1 teaspoon vanilla extract, 3 tablespoons chopped fresh cranberries, 3 tablespoons chopped walnuts.
Instructions: In a medium bowl, stir together butter and cream cheese. Mix in flour until well blended. Cover and refrigerate for at least an hour, or until easy to handle.
Meanwhile make filling: In a medium bowl, whisk together egg, brown sugar, melted butter, and vanilla. Add in cranberries and walnuts, mixing well.
Preheat oven to 325 degrees. Roll dough into 24 1-inch balls. Place balls in 2 ungreased 12-cup mini pans. With finger or back of a small spoon press dough up sides to form a cup. Distribute cranberry/nut filling evenly in all 24 cups.
Bake in preheated 325 degree oven 25-30 minutes, or until edges of cups are light brown. Allow to cool 2 minutes in pan before gently removing and transferring to wire racks with a knife or small spatula. Cool completely.
Makes 24 mini nut cups.
Submitted by Debirae on www.eons.com, 2010.
Cookies Rule!!!
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