Nut Cookie Tartlets

Nut Cookie Tartlets

5 Reviews 2 Pics
Recipe by  LVCLKC

“Small pie like cookies with a nut filling. Mini muffin tins may be used. These can also be frozen”

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Adjust Servings

Original recipe yields 40 cookies



  1. To make Pastry: Cream together butter and cream cheese. Add the 6 tablespoons white sugar, 2 cups flour and blend well.
  2. Shape into balls about 1 inch in diameter (flour palms of hands to facilitate rolling). Place ball in greased tartlet pan and flatten. Should fill pan by 3/4.
  3. To Make Filling: Mix together vanilla, egg, brown sugar, and chopped nuts.
  4. After flattening ball in tartlet tin make a thumb print in center and fill with a full 1/2 teaspoon of nut filling.
  5. Bake in a 350 degrees F (175 degrees C) oven for 17 to 20 minutes. Cool completely before removing from pan.

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Reviews (5)

Rate This Recipe


These are easy and delicious!



Using the 1 inch balls per the recipe makes these cookies very thick. I used 1/2 inch balls and they come out just right. I also had to make another batch of the cookie dough because there was a lot of the nut filling left. All in all with a little adjustment to the recipe these are good. I would make them again.



Yummy! Like little pecan pies, with walnuts. Be careful not to overfill the tarts, the filling bubbles and expands during baking. I used mini muffin tins and they worked great.

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Amount Per Serving (20 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 16.4 g
  • 25%
  • Carbs
  • 22.5 g
  • 7%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 97 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Giant Chocolate Chip Cookie


next recipe:

Basic Nut Cookies