Cream Cheese Walnut Cookies

1 large cream cheese
4—6 cups flour (depends on humidity that day)
1 pound Butter, no substitutions

Mix and put into refrigerate overnight

For Filling:

1 1/2 pounds ground walnuts
3/4 to 1 cup sugar
1/2 pound melted and cooled butter
1/4 cup honey
Less than 1/2 cup milk

Mix together

Divide dough into equal 1 teaspoon each pieces, roll into a ball, and press into mini muffin tins, if dough gets too soft, chill slightly. Press dough up against sides of tins. Spoon filling into pastry lined cups, should come almost up to the top, but not touch any exposed area.

Bake at 375 degrees for 15—20 minutes.

Cool tartlets in tins on wire racks loosen sides with a knife if necessary, carefully unmold.

HINT: The longer you keep them in a cool dry place covered. The better they taste.

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