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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. Beat 1/2 cup butter and cream cheese in a medium mixing bowl with an electric mixer on medium to high speed until combined. Stir in 1 cup flour. Shape dough into 24 balls. Press the balls evenly into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups.
For streusel, in a small bowl, stir together 2 tablespoons flour, walnuts (or pecans), brown sugar and nutmeg. Using a pastry blender, cut in the 1 1/2 tablespoons butter until mixture is crumbly. Set aside.
For filling, combine cherries, granulated sugar and cornstarch in a small saucepan. Cook over medium heat until the cherries release their juices, stirring occasionally. Continue to cook, stirring constantly, until thick and bubbly. Spoon about 1 heaping teaspoon of the filling into each pastry-lined cup. Sprinkle filled cups evenly with streusel.
Bake for 25 to 30 minutes or until edges are golden brown. Cool bites in pan on a wire rack for 5 minutes. Carefully transfer to a wire rack and let cool.