Nut Cookie Tartlets

These adorable Nut Cookie Tartlets are the perfect treats to impress your friends and family. Miniature pastry pockets filled with crunchy nuts and chocolate, topped with a dollop of whipped cream – what’s not to love?

Simple to make and utterly irresistible, they’re perfect for any occasion.

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped pecans or walnuts
• 1/2 cup chocolate chips (milk chocolate or semisweet)
• 1/4 cup all-purpose flour (for dusting)
• 1/4 cup confectioners’ sugar (for dusting)
• 1/4 cup heavy cream (for whipping)
• 1/4 teaspoon kosher salt (for whipping)
• 1/2 teaspoon vanilla extract (for whipping)

Instructions

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, cream the softened butter and sugars until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

Fold in the chopped nuts and chocolate chips.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Cut out circles of dough using a cookie cutter or the rim of a glass.

You should be able to get about 6 circles.

Place the dough circles into a muffin tin, pressing the dough into the bottom and up the sides of the tin.

Trim any excess dough from the edges.

Bake for 15-20 minutes, or until the edges are lightly golden.

Allow the tartlets to cool completely in the tin.

Once the tartlets are cool, dust them with confectioners’ sugar and flour.

Whip the heavy cream, kosher salt, and vanilla extract until stiff peaks form.

Serve the tartlets with a dollop of whipped cream on top and enjoy!

Notes

Make sure to use room temperature butter for the best results.

If using walnuts, be aware that they can be slightly more dense than pecans, which might affect the texture of the tartlets.

Don’t overmix the dough, as this can lead to tough cookies.

If you don’t have a cookie cutter, the rim of a glass works just as well.

To ensure the dough circles fit perfectly into the muffin tin, lightly dust the tin with flour beforehand.

Keep an eye on the tartlets while they’re baking, as the baking time may vary depending on your oven.

Allow the tartlets to cool completely before serving – this will help the flavors meld together beautifully.

Nutrional Value

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 150mg
• Total Carbohydrates: 36g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 4g