Babeczki Orzechowe Polish Nut Cups Food

BABECZKI ORZECHOWE (POLISH NUT CUPS)

Steps:

• In bowl mix together to make dough - butter, flour, confectioners sugar, egg yolks and vanilla; on floured board roll out dough 1/4 inch thick.
• Cut out circles to fit into individual tart pans.
• Bake in a 400 degree oven for 10 minutes or until nicely golden; cool.
• Prepare filling - separate eggs beat egg yolks with sugar and vanilla for five minutes.
• Beat egg whites (stiff) - fold the stiffly beaten whites and walnuts in small portions alternately and mix slightly
• Spread some jam on the bottom of each cup and fill with the filling mixture.
• Bake another 15 minutes ( I bake this part at a lower temperature - but ovens do vary) They are baked much like tarts.

LITTLE NUT CUPS

Steps:

• In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 36 small balls, place them on a plate and refrigerate for one hour.
• Make the filling in a medium bowl. Beat the eggs, melted butter, vanilla and brown sugar until smooth and well blended. Stir in the nuts. Preheat oven to 375 degrees F (190 degrees C). Press the chilled dough balls into the bottom and up the sides of tart pans or mini muffin cups. Fill each shell with filling almost to the top. Use a squeeze top honey container if you have one, to drip about 1/2 teaspoon of honey onto the top of each cup.
• Bake for 15 to 20 minutes in the preheated oven, until crust is lightly browned. Allow to cool in the tins completely before removing.