Back Pastry:
Watkins Cooking Spray
1/2 Cup / 125 mL Butter or Margarine, softened
1 Package (3 oz. / 85 g) Cream Cheese, softened
1 Tbsp. / 15 mL Sugar
1-1/3 Cups / 330 mL All-Purpose Flour
1/4 teas. / 1.2 mL Watkins Nutmeg
Pinch Salt
Filling:
2 Eggs
1/2 Cup / 125 mL Sugar
1/2 Cup / 125 mL Dark Corn Syrup
1 Tbsp. / 15 mL Butter or Margarine, melted
1 teas. / 5 mL Watkins Vanilla Extract
1/2 teas. / 2.5 mL Watkins Vanilla Nut Extract
1 Cup / 250 mL Finely Chopped Walnuts
Pastry:
Spray miniature muffin cups with Watkins Cooking
Spray. Combine butter, cream cheese, and sugar in large bowl;
stir until well blended. Add flour and salt; stir until
thoroughly combined. Roll dough into 24 1-inch / 25-mm balls.
Press evenly into bottom and up sides of muffin cups. Dough on
sides should extend a little above muffin cups to prevent filling
from running over during baking. Refrigerate until needed.
Filling:
Beat eggs slightly in medium bowl. Stir in sugar, corn syrup,
butter and extracts; mix well. Stir in walnuts. Spoon about 1
tbsp/15 ml mixture into each pastry-lined cup. Bake at 350°F /
180ºC. for 15 to 25 minutes or until lightly browned. Cool in
pans 5 minutes. Remove; cool completely on wire rack. If desired,
can be sprinkled with powdered sugar. Store in tightly covered
container. Makes 2 dozen, 1 per serving.
Nutritional Information
Per Serving:
Calories 150, Protein 2g, Carbohydrates 16g, Sodium 60mg, Fat 9g,
Saturated Fat 4g, Cholesterol 33mg, Dietary Fiber 1g
© Copyright 1999 The Rising
Stars Team
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