Cookie Exchange: Walnut Tarts

Everytime we have a special occasion, my mom makes these slamming cookies. They are often imitated, never duplicated. When looking at her recipe card for this, it was a bit, um sparse and not very clear direction-wise. As with all great bakers that have a few years under their belts, she mostly makes these by feel and sight. So, in order to give you guys the real recipe and not make you fail at making these, I turned to the internet, where I found these tarts under a few different names; TeaTime Tassies, Walnut Tarts, Aunt B's Cookie Cups, you get the picture.

Anyway, here is the recipe. They sort of taste like a mini-pecan pie, but with walnuts. Crispy and chewy. They are a bit labor intensive, but totally worth it.

DOUGH:
4 sticks real butter, softened

2 (8 oz.) cream cheese, softened

4 1/2 c. sifted flour

FILLING:
1 lb. box light brown sugar

5 eggs

3 tbsp. melted butter

1 tbsp. vanilla

1 (8 oz.) bag walnuts-ground

Small tart pans

Dough: Place flour in a bowl. Cut in butter and cream cheese until particles are fine. Work it into a dough and roll into small balls and refrigerate overnight.

Filling: Do not make filling until you are ready to use the next day. Blend together with mixer the first 4 ingredients. Add ground walnuts to mixture with spoon.

Place balls in 2 ungreased tart pans. Press with thumb and work dough up to the top of the pan. Fill in 2/3 full of filling.

Bake at 350 degrees for 18-20 minutes or until crust is light brown. To remove tarts - lift up with a knife and lift out with hands. Place on a wire rack to cool. Sprinkle with powdered sugar.

Makes about 8 pans or more. If you don't want that many tarts, you can cut the dough ingredients in half, but do not cut the filling in half.

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Don't blame me if you get addicted. I'm dealing with my own withdrawl. :)