Little Nut Cups21 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“I learned this recipe from a childhood friend whose mother made these for family parties and get-togethers. They are a great Christmas or special occasion cookie. My Mother makes hers with walnuts, I prefer pecans for a mini pecan pie taste.” - by Karen B.
Original recipe yields 3 dozen cookies
- 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.
Amount Per Serving (36 total)
- 183 cal
- 11.7 g
- 18.9 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"These were ok. I love the filling, just like pecan pie. However, I wasn't really fond of the crust/dough. It was a little bland and had too much of flour taste to it. And it was little too hard to..." See more make a shell in mini-muffin cups. But the filling is 5 stars all the way. Thanks for the recipe."
"These cookies are great! I have made them a few times, they are the first to be gone. I did learn to refridgerate the dough before you roll them into balls, it makes it much easier...." See more"
"I adore these cookies. They are just like the ones my Grandma used to make (except without the honey). I still make them on occasion & everybody loves them. When ever I make these I use the mini-tart ..." See moreshaper from pampered chef & I can make them really quickly. First I divide the dough in half, then quarters, then eighths, I keep on this way until I have a little ball of dough in every space of 4 mini muffin tins. Then I use the mini tart shaper to form the cups. I submerse the tart shaper in flour between each cup. I can whip these out like nobodies' business."
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