Brown Sugar Walnut Tart Cookies or Walnut Tassies are a staple in our home when it comes to holiday baking. Did you know what a tassie was? I had to actually google walnut tassie to see what it was!! My mom called these tarts so I was unfamiliar with the term, tassie
Walnut Tassies
When I was younger we had tart pans that were only used once a year and they were to make these Brown Sugar Walnut Tart Cookies with cream cheese crust. Seriously, this was the only time of year we used them. We also used a hand-held nut chopper, that was my job and I took it very seriously!
These walnut cream cheese cookies are buttery soft with the combination of cream cheese and butter for the dough and a delicious, rich filling with brown sugar and vanilla extract.
Brown Sugar Walnut Tart Cookies with cream cheese crust
Ingredients
8 oz cream cheese, room temperature
1-1/2 cups walnuts, roughly chopped
10 TBSP unsalted butter, room temperature
1 tsp salt
1 tsp cinnamon
1-1/2 cups flour
2 eggs
½ cup brown sugar
1 TBSP vanilla extract
Directions
In an electric mixer fitted with the paddle attachment cream the 1 stick butter and the cream cheese until combined.
Scrape down the sides and add the flour, cinnamon, and salt until combined.
Cool in the fridge for at least 2 hours.
Roll 1 TBSP of dough and press into small tart pans, leaving room for filling, set aside.
Preheat oven to 350.
In a medium bowl, mix the nuts 2 TBSP butter, vanilla, brown sugar and egg until combined.
Add the filling to each tart, do not overfill.
Bake for 22-25 minutes.
Cool completely, before removing from pans.
These cookies are delicious for those that love nuts. They are similar to pecan tassies or mini pecan pies, but made with walnuts instead. You can easily switch the nuts to pecans if you would rather. We love using walnuts. This was my Nana’s recipe and I can remember my mother making these when I was younger.
Happy Baking!
Brown Sugar Walnut Tart Cookie Cups
Ingredients
- 8 oz cream cheese room temperature
- 1-1/2 cups walnuts roughly chopped
- 10 TBSP unsalted butter room temperature
- 1 tsp salt
- 1 tsp cinnamon
- 1-1/2 cups flour
- 2 eggs
- ½ cup brown sugar
- 1 TBSP vanilla extract
Instructions
- In an electric mixer fitted with the paddle attachment cream the 1 stick butter and the cream cheese until combined.
- Scrape down the sides and add the flour, cinnamon, and salt until combined.
- Cool in the fridge for at least 2 hours.
- Roll 1 TBSP of dough and press into small tart pans, leaving room for filling, set aside.
- Preheat oven to 350.
- In a medium bowl, mix the nuts 2 TBSP butter, brown sugar, vanilla and egg until combined.
- Add the filling to each tart, do not overfill.
- Bake for 22-25 minutes.
- Cool completely, before removing from pans.
