Recipe by Karen B.
"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."
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2 (3 ounce) packages
1 1/2 cups
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 shaper 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.
I ended up with 36 balls per the recipe, however I had 1 cup of the pecan filling left over... wasteful
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 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.
These are wonderful and so easy to make. I patted dough into 6 inch square then cut it into 1 inch squares. Then I rolled them into balls. Don't skip the refrigerator step. I substituted walnuts for the pecans as I didn't have pecans. Be sure to spray mini muffin pans with cooking spray and don't over-fill to prevent running over. I plan on making a lot of these for the holiday. Thanks for the recipe.
I don't bake ever, but a friend made these and I asked where she got the recipe. I made them myself and they turned out great. I put them in a plactic container and they lasted for ages.
WOW! So chewy and sweet. I followed the recipe exactly except for the hunny drizzle, I used maple syrup instead. A tip: dont fill the cups too much or else it overflows and the syrup/hunny soaks into the outside of the cup and sticks to the tin, making it hard to remove as the sugar has glued it to the tin. I am definantly going to make this again. So good dousnt say enough.
These are really tasty! Here's my notes: don't try to make these in those throw-away cupcake pans. the ones I cooked in the throw-away pans didn't set right and they were gooey. Spray non-stick spray before flattening the dough in the cup. Also, make sure the cookies are completely cool, then slide a fork around the edges and they'll pop right out. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Little Nut Cups
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 105
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