October 20, 2016
1Preheat the oven to 375°
2Spray mini muffin pans with non-stick spray
3Stir together the cream cheese, 1/2 cup butter and flour until a dough forms.
4Use DoughEZ Non-Stick Mat to roll out dough ¼ thickness.
5Cut with 2 ½” round cookie cutter.
6Place inside prepared muffin cups.
7In a small bowl, blend together the egg, butter, vanilla and brown sugar until smooth.
8Stir in walnuts.
9Spoon the mixture into the muffin cups, but do not fill all the way to the top or the mixture will bubble over.
10Bake for 15 to 20 minutes in the preheated oven, until the crusts are golden.
1 (3 ounce) package cream cheese
½ cup butter
1 cup AP flour
1 Tbs. butter
1 tsp. vanilla extract
1 cup brown sugar
¾ cup chopped pecans
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