Walnut Cups Recipe - Allrecipes.com
Walnut Cups Recipe
  • READY IN 1 hr

Walnut Cups

Recipe by  

"Everyone in my family loves this cookie, they're like little pecan pies, and you can make them with pecans instead of walnuts if you choose. You will need a mini muffin pan for this recipe. "

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    1 hr

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line mini muffin pans with paper liners.
  2. In a medium bowl, stir together the cream cheese, 1/2 cup butter and flour until a dough forms. Roll into 1 inch balls and press them into the bottom and up the sides of the prepared muffin cups.
  3. In a small bowl, blend together the egg, butter, vanilla and brown sugar until smooth. Stir in walnuts. Spoon the mixture into the muffin cups, but do not fill all the way to the top or the mixture will bubble over.
  4. Bake for 15 to 20 minutes in the preheated oven, until the crusts are golden.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2003

These have become one of my favorite desserts! Not only do they taste great, they're a breeze to make! The first time I made these I didn't have enough dough to accomodate all of the filling, so now I always make just a little bit more dough. Also, when I don't have mini-muffin liners I use fat-free cooking spray on the bottoms of the muffin tins and they come out excellent. The only bad thing about these walnut cups is that they disappear in a matter of minutes!

 
Most Helpful Critical Review
Apr 08, 2006

The nut filling was great but I didn't care for the crust part. Too cakey for my tastes. If I ever make these again, I'll use regular pie crust and make them into tartlets.

 

16 Ratings

Nov 22, 2005

I grew up with these walnut cups & every year I make them for Christmas. They're the best! Just dust with confectionary sugar for a holiday delight!!

 
Dec 26, 2005

Made these using pecans....this is my new favorite cookie.....thanks

 
Jun 15, 2009

Great recipe! I thought the crust would be harder to do, but it was a breeze, and so was the filling. I didn't have muffin liners, so I just sprayed them with baking cooking spray, and then floured them. I actually had some leftover crust (which I really liked), and my mom made some savory filling (ham and cheese, held together by one yolk), and they turned out like great appetizers! I also filed one with blueberries, and those were very good too! Great recipe, thanks!

 
Dec 28, 2010

LOVE these lil goodies. Only reason the four star rating is it seems to be lacking something that would make them phenomenal but I can't put my finger on it just yet. I will however, experiment with different fillings because the cups came out perfect! No paper liners for me...I just used, er "baking happiness" spray in my mini muffin pan. I feel like these need to be filled with chocolate and raspberry something, mmmmm. But as is, they are a sweet walnutty treat for sure! Thanks so much for the recipe!

 
Dec 07, 2011

This recipe was the bomb! Everything turned out great. Be sure to watch how much filling you put into the cups as the filling does rise when cooking. I doubled this recipe and made 4 dozen cookies, but had lots of filling left.

 
Sep 22, 2011

use paper liners next time, lost about 8 with the pam only

 

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Nutrition

  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 46 mg
  • 2%

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

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