mini: My teacher had this amazing recipe. I copied it down and lost it after making the cookies a few times. I remember it had butter and cream cheese for the dough; it needed to be refrigerated. Then, the dough was molded into the mini muffin tin. Umm, the "filling" was walnuts, brown sugar, and eggs? I think it came out of a magazine, but I'm not really sure. Similar recipes are fine too. Thanks.Does anyone have a recipe that uses a mini muffin tin and includes cream cheese and butter for the shell?I have a simple recipe for "Walnut Cups" For the pastry part: 3oz cream cheese 1/4 (1 stick butter) room temp 1 cup flour in a small bowl combine the cream cheese, butter and flour until well combined. On floured surface roll out pastry to 1/8 inch thickness. (if necessary add small amts of flour to keep pastry from sticking) Cut into 2-1/4 inch rounds. Press evenly into bottom and up sides of mini muffin tins. For the filling: 3/4 cup brown sugar 1 Tbsp soft butter 1 egg 1 cup chopped walnuts Mix well. Put 1 Tsp of mixture in each shell. Bake in preheated oven of 375 for 25-30 mins. sprinkle with powdered sugar--optional *note that the pastry did not need to be refrigerated. Delicious, so enjoy/ )-(Does anyone have a recipe that uses a mini muffin tin and includes cream cheese and butter for the shell?I made these for a luncheon and they were a great hit. They have cream cheese in the tart shell and also used mini muffin tins. Shrimp Tarts Asiago cheese updates the pastry in these rich appetizer tarts meant for a party. 2 lbs unpeeled large fresh shrimp 2/3 cup finely chopped green onions 1/2 cup finely chopped fresh parsley 2/3 cup mayonnaise 2 tablespoons capers 1 teaspoon lemon juice 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 clove garlic, minced Tart shells Garnish: thin diagonal slices of green onion Bring 6 cups of water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Cover and chill. Peel, devein, and coarsely chop shrimp. Combine chopped shrimp, green onions, and next 7 ingredients in a large bowl. Spoon mixture evenly into baked tart shells. Garnish, if desired. Yield: 3 dozen. Tart shells 1/2 cup butter, softened 1/2 (8oz) package cream cheese, softened 1 1/4 cups all purpose flour 1/4 cup grated Asiago cheese 1/4 teaspoon salt Combine butter and cream cheese; stir until blended. Add flour, cheese, and salt, blending well. Cover and chill dough 1 hour. Divide dough into 3 portions. Shape each portion into 12 balls. Press dough onto bottom and up sides of lightly greased 1 3/4 inch miniature muffin pans. Bake at 350 degrees for 15 to 17 minutes or until golden. Cool. Remove from pans. Yield: 3 dozen.