Christmas cookies Part 1; in this bloggie, I'll give you a simple recipe for some Tiny Tarts, a simple cookie for Xmas concoction. Ready? Here we go folks, my foodies.
1/2 cup softened unsalted real butter
1 pack of cream cheese
1 cup flour
1 whole large egg
3/4 cup of brown sugar to 1 cup
2 tbsp. of safflower oil
2/3 cup of chopped pecans or macadamia nuts
Preheat oven to about 325-350 degrees F
1. In a medium mixing bowl, add in the butter and cream cheese, and mix it together keeping it from melting totally. Slowly add in the flour and mix it well.
2. Grease a 24 cup mini-muffin pan (see bottom), about 1 3/4 inch size, use the oil to grease it so the dough will not stick when it's baked. Spoon a tablespoon of the dough into it making sure that the dough is pressed gently on the bottom and side of each cup.
3. Make the filling by mixing the egg, sugar, and oil. and the chopped nuts.
4. Fill each cup with 1 teaspoon of the filling, and then bake it for about 30 minutes, remove and let it cool and a wire rack.
This is what a 24 mini-muffin pan looks like this is from www.lionsdeal.com and sells for around 10.79 it's nonstick.
Note: when making the dough fit inside the cup compartments, make a lip towards the sides so the filling stays inside if not your filling will ooze out towards the sides.
1/2 cup softened unsalted real butter
1 pack of cream cheese
1 cup flour
1 whole large egg
3/4 cup of brown sugar to 1 cup
2 tbsp. of safflower oil
2/3 cup of chopped pecans or macadamia nuts
Preheat oven to about 325-350 degrees F
1. In a medium mixing bowl, add in the butter and cream cheese, and mix it together keeping it from melting totally. Slowly add in the flour and mix it well.
2. Grease a 24 cup mini-muffin pan (see bottom), about 1 3/4 inch size, use the oil to grease it so the dough will not stick when it's baked. Spoon a tablespoon of the dough into it making sure that the dough is pressed gently on the bottom and side of each cup.
3. Make the filling by mixing the egg, sugar, and oil. and the chopped nuts.
4. Fill each cup with 1 teaspoon of the filling, and then bake it for about 30 minutes, remove and let it cool and a wire rack.
Note: when making the dough fit inside the cup compartments, make a lip towards the sides so the filling stays inside if not your filling will ooze out towards the sides.
How much cream cheese is in a "pack"? One of the little ones (3 oz) or a big block (8 oz)? Or the gihugic ones from Costco that's like 5 pounds. (Okay, I know I'm being silly with the last one...)
ReplyDeleteThese sound yummy! I'd probably try to figure out a way to get some chocolate into it though...