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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 48 |
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You can also make Pumpkin Cups with this Dough Ingredients:
dough: 2 cups sifted flour |
1/4 teaspoon salt |
1 cup butter (2 sticks) |
1- 8 ounce cream cheese (softened) |
filling: 2 eggs |
1-1/2 cups light brown sugar (packed) |
2 tablespoons melted butter |
1-1/2 cups coarselt chpped walnuts or pecans |
1/4 teaspoon vanilla |
Directions:
1. Make Dough the Day Before or anytime within 1 week before Baking.
2. Sift Flour, & 1/4 teaspoon of Salt onto Waxed Paper. In Medium Bowl, with Pastry Fork or Wooden Spoon Blend Butter & Cream Cheese until there are NO Streaks. Blend in Flour Mixture, then Shape Dough into a Ball, Wrap in Foil, & Refrigerate for at Least Overnight.
3. Next Day: In Medium Bowl, With Mixer at Medium Speed, Beat Eggs, then Beat in Brown Sugar, Melted Butter, Dash of Salt, Stir in Walnuts & Vanilla. Divide Dough into 4 Equal Parts, From each Fourth of Dough, Make 12 Small Balls.
4. With Fingers Press each of the 12 Balls into Ungreased Mini Muffin Pan, forming a slightly Raised Rolled Edge at top. Fill Each Cup Half Full with Brown Sugar Mixture (about 1 Heaping teaspoon) .
5. Bake about 30 minutes or until Cups are Light & Golden & Center Filling is Set. Let Cool a Minute or Two then Remove Cups from Pan, place on Cooling Rack & Cool. Repeat... Makes 48 Cups
6. 20 cup 350 Degrees & 10 cup Pan 250 Degree
7. **********FOR PUMPKIN CUPS: Bake a Little Longer, Test with Toothpick for doneness
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