Little Nut Cups Recipe -
Little Nut Cups Recipe
  • READY IN 30 mins

Little Nut Cups

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. 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.
  2. 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.
  3. Bake for 15 to 20 minutes in the preheated oven, until crust is lightly browned. Allow to cool in the tins completely before removing.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2010

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.

Most Helpful Critical Review
Aug 30, 2012

I ended up with 36 balls per the recipe, however I had 1 cup of the pecan filling left over... wasteful


32 Ratings

Oct 11, 2005

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.

May 08, 2004

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.

Sep 17, 2013

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.

Dec 14, 2009

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.

Oct 07, 2007

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.

Dec 23, 2010

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!


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  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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