Walnut Cups

Walnut Cups

13 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h
GINGERS98
Recipe by  GINGERS98

“Everyone in my family loves this cookie, they're like little pecan pies, and you can make them with pecans instead of walnuts if you choose. You will need a mini muffin pan for this recipe. ”

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Ingredients

Adjust Servings

Original recipe yields 2 dozen

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line mini muffin pans with paper liners.
  2. In a medium bowl, stir together the cream cheese, 1/2 cup butter and flour until a dough forms. Roll into 1 inch balls and press them into the bottom and up the sides of the prepared muffin cups.
  3. In a small bowl, blend together the egg, butter, vanilla and brown sugar until smooth. Stir in walnuts. Spoon the mixture into the muffin cups, but do not fill all the way to the top or the mixture will bubble over.
  4. Bake for 15 to 20 minutes in the preheated oven, until the crusts are golden.

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Reviews (13)

Rate This Recipe
MAGGERZ
30

MAGGERZ

These have become one of my favorite desserts! Not only do they taste great, they're a breeze to make! The first time I made these I didn't have enough dough to accomodate all of the filling, so now I always make just a little bit more dough. Also, when I don't have mini-muffin liners I use fat-free cooking spray on the bottoms of the muffin tins and they come out excellent. The only bad thing about these walnut cups is that they disappear in a matter of minutes!

Alicia
17

Alicia

I grew up with these walnut cups & every year I make them for Christmas. They're the best! Just dust with confectionary sugar for a holiday delight!!

SEXYTRACKR
16

SEXYTRACKR

Made these using pecans....this is my new favorite cookie.....thanks

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 120 cal
  • 6%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 10.5 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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