Nut Pie Cookies

Last week my friend Danielle and I made some cookies for our mutual friend Jen’s wedding. The wedding had pies, not cake, so we made some cookies to match. This is a recipe Danielle and her mother make every year at Christmas, and apparently tastes just like mini pecan pies, despite using walnuts. I didn’t taste them (as I haven’t started liking nuts since last week) but apparently they’re a hit every Christmas, and all Danielle’s family’s other Christmas cookies that I’ve tried have been great, so I’m willing to trust them!

IMG_3538Ingredients:

Crust:

  • 4 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 cup all-purpose flour

Filling:

  • 1 cup chopped walnuts
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 tablespoon melted vanilla
  • 1 egg

Stir together the crust ingredients by hand until mixed, kneading a bit if necessary. Form into a disk, wrap in plastic wrap, and refrigerate at least 1 hour.

IMG_3531 IMG_3532Preheat oven to 375 degrees.

Separate the dough into 24 equal portions, roll each into a ball, and place into the wells of a mini cupcake pan.

IMG_3534Press the dough into the pan until it evenly covers each cup, coming up to the top of each.

IMG_3535Stir together the filling ingredients with a fork, then spoon 1 teaspoon of the mixture into each of the dough-lined cups, sharing any extra filling mixture evenly between them all.

IMG_3536Bake 20 minutes, until browned and risen. Let cool in the pan.

IMG_3537These came out cute, and apparently are like a delicious bite sized pecan pie! Just the start of a sweet married life for my friend! (Ew, that was maybe the worst thing I’ve ever typed!) Congrats, Jen!

IMG_3539

Nut Pie Cookies

From my friend Danielle’s kitchen.

Crust:

  • 4 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 cup all-purpose flour

Filling:

  • 1 cup chopped walnuts
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 tablespoon melted vanilla
  • 1 egg

Stir together the crust ingredients by hand until mixed, kneading a bit if necessary. Form into a disk, wrap in plastic wrap, and refrigerate at least 1 hour.

Preheat oven to 375 degrees.

Separate the dough into 24 equal portions, roll each into a ball, and place into the wells of a mini cupcake pan. Press the dough into the pan until it evenly covers each cup, coming up to the top of each.

Stir together the filling ingredients with a fork, then spoon 1 teaspoon of the mixture into each of the dough-lined cups, spreading any extra filling mixture evenly. Bake 20 minutes, until browned and risen. Let cool in the pan.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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2 Responses to Nut Pie Cookies

  1. Mary Kate says:

    My grandmother used to make something like that. We just called them “nut cups” in our family. They were one of the two worthwhile recipes my grandmother had (she was not much of a cook), and both were cookies involving cream cheese. Hmmm. I have not figured out how to deallergenize them (and I can still have, and like, nuts), but I should, because they were awesome.

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