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This Walnut Raisin Tartlets Recipe is another staple on my family’s Christmas cookie platter. The problem is, we cannot find the source where we got it. Thus, we resort to an old handwritten recipe. Regardless, this one comes out consistently good year after year. Similar versions appear across the web, but we love this one the best. Let me show you how to make them!
How to make the dough for Walnut Raisin Tartlets
This dough needs to be made and chilled before you can use it. It contains softened butter, cream cheese and flour.
Once chilled, it becomes scoopable. I use this small cookie scoop and a mini muffin pan. No need to grease, there is plenty of butter in this dough to keep it from sticking.
You don’t NEED a tart tamper to do this next step. In fact, we used our fingers to press the dough when I was growing up. This little gadget makes things a whole lot easier though 🙂
How to make the filling for Walnut Raisin Tartlets
The filling is made up of:
- Brown Sugar
- Karo Syrup (light corn syrup)
- White Vinegar
- Vanilla Extract
- Melted Butter
- and chopped Walnuts
Using a smaller scoop (or spoon), add the filling about 3/4 full. If you over fill, these make a mess of your pan.
Once they cool, they will sink slightly and the dough should be golden all over, including the bottom. You definitely don’t want to under cook these.
Check out the other cookies on this platter:
Did you make my Walnut Raisin Tartlets Recipe? Leave me a comment below and let me know what you thought. You can also tag me on Instagram @aimee_stock I love seeing what you come up with! 🙂
Walnut Raisin Tartlets Recipe
- Mini Muffin Pans
- Small Scoops or Spoons
FOR THE TART DOUGH:
- 1/2 lb Butter
- 1/2 lb Cream Cheese
- 2 c All Purpose Flour
FOR THE FILLING:
- 1 large Egg
- 1/2 c Brown Sugar
- 1/4 c Light Corn Syrup
- 1/4 c Butter melted
- 1/4 c Raisins
- 1/4 c Walnuts chopped
- 1/2 tsp White Vinegar
- 1/2 tsp Vanilla
- The night before, prepare the dough. Cover with plastic wrap and chill overnight.
- The following day, preheat oven to 400 degrees.
- Using a cookie scoop, place mounds of dough into a mini muffin pan and press them to create a cup with a well for the filling.
- Combine the filling ingredients and fill each cup about half way full. Do not over fill.
- Bake for at least 20 minutes or until all of the dough is golden (including the bottom). Allow to cool on a wire rack, remove with a fork and cool completely.
- Store covered at room temperature.