These miniature delights take a cheesecake bite to a whole new level with the added flavors of honey, cardamom and walnuts.
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1/2 cup Land O Lakes® Butter, softened
3 ounces cream cheese, softened
1 teaspoon ground cardamom
1 cup all-purpose flour
1/4 cup sugar
1 (8-ounce) package cream cheese, softened
1 large Land O Lakes® Egg
2 tablespoons honey
2 tablespoons Land O Lakes® Butter
1 tablespoon honey
1/8 teaspoon ground cardamom
2 tablespoons chopped walnuts
Heat oven to 350°F.
Combine all crust ingredients except flour in bowl; beat at medium speed until well mixed. Add flour; beat at low speed until dough forms a ball.
Divide dough into 24 equal pieces. Place 1 piece dough into each ungreased mini muffin pan cup. Press dough evenly onto bottom and up sides of each muffin cup.
Combine all filling ingredients in bowl; beat at medium speed until smooth and creamy. Evenly spoon filling into muffin cups. Bake 22-25 minutes or until filling is puffed and edges of crust just begin to brown. Cool 1 minute; loosen each tart by running knife around inside rim. Cool completely. Remove from pan.
Combine all topping ingredients except walnuts in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Remove from heat; stir in walnuts. Spoon about 1 teaspoon mixture over each tart.
Use a tart tamper to easily form crusts in mini muffin cups.
Honey adds another layer of flavor to cookies and makes breads and rolls turn out tender.