Brown Sugar and Walnut Mini Tarts

These cookies are so good and so cute! The walnuts give them a delicious crunch, and they are perfect with a cup of tea or coffee. And who doesn't love a mini dessert?

If there is someone in your family who isn't a chocoholic, try making these! They are just a little bit sweet, since there is no sugar in the dough. These cookies are reminiscent of a pecan pie, but with walnuts.

• Cream Cheese- Full fat cream cheese is best. Low fat or fat free tends to be too watery. Plus we are making cookies here, go with the good stuff!
• Butter- One stick at room temperature.
• Walnuts- Chopped. You can purchase whole walnuts and chop them yourself.
• Brown Sugar- Dark brown sugar gives these tarts the dark brown tops. If you have light brown sugar, you can use that instead.
• Egg- This will hold the filling together in the tart.

• Stand Mixer or Hand Mixer
• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Mini Muffin Tin

Preheat the oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cream cheese. Mix on medium speed for one minute until the butter and cream cheese are well combine. Lower the speed and add the flour to the bowl. Mix on low speed until combined, about 2 minutes. At first the dough will look crumbly, but then it will come together. With a spatula, scrape down the sides of the bowl to make sure everything is well mixed.

In a separate bowl, mix together the brown sugar, chopped walnuts, egg, and vanilla.

Roll the dough into balls and place each ball into a mini muffin pan spot. Press the dough ball into each of the muffin tin cups, evenly spreading out the dough on each cup. Make sure to get the dough up the sides of each of the mini muffin cups. Add a small spoonful of the walnut mixture to the dough.

Place the muffin tin in the preheated oven and bake for 40 minutes. The cookies will look slightly browned when they are done baking. Take the cookies out of the muffin tins as soon as they come out of the oven and place them on a wire rack.

These cookies tend to stick to the muffin tins, and these are some tricks I've found that help avoid sticking.

• Do not overfill the tarts with the walnut mixture. There is a lot of sugar in the walnut filling, which will easily stick if overfilled.
• When adding the dough to the muffin tins, spread the dough up muffin cups as high and you can get it.
• Evenly spread out the dough in each of the muffin cups. If the dough is too thin, you will be able to see the bottom of the muffin tin cup. Try to avoid that because you don't want the filling to come out the bottom of the tart.
• Take the tarts out of the muffin tins as soon as they come out of the oven. With a small offset spatula or a butter knife, scrap any filling that is stuck to the muffin tin and lift the tarts out of the muffin tin.
• The longer the tarts sit in the muffin tin, the cooler the sugar will get and will be more likely to stick to the pan.

If you do not have walnuts, you can use pecans instead.

Yes! These tarts last for a long time! When they are completely cooled, place them in a Ziploc bag or an airtight container for up to 5 days. You can also freeze these tarts, fully baked, in an airtight container for up to three months.

Yes! You can use a premade pie crust or premade phyllo dough cups. Use a cookie cutter or a knife to cut the dough to the correct size so that they will fit in the mini muffin tins.

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