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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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 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 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!
* 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
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make an amazing cookie with nuts and white chocolate.
See how to make amazing mini tiramisu treats.
See how to make a hearty vegan main dish.