"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." — Karen B.
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2 (3 ounce) packages
1 1/2 cups
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.
What a nightmare. Admittedly, I'm just not good at making nut cups - and believe me, I've tried several times so the poor rating could just be the 'chef'! :) Nobody ever told me how hard these are to bake - no wonder they're always a rare hit on a cookie tray. In any case, I made exactly as written and felt I didn't have enough dough. My cups were weak at the bottom and the mixture oozed out making them messy and unappealing - though I and my husband both admit they were tasty. Perhaps making 1 and a half times the dough could have rectified the problem. However, the presentation, effort and amount of waste have deterred me from ever attempting to make these again. For what it's worth, I actually consider myself a pretty decent baker! Sorry for the sad review.
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.
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 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.
I remember this from my childhood. They taste like little pecan pies, they're great. I've been looking for this recipe for a long time!
the best dessert ever
* 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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