Reviewed: Jun. 13, 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!

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Reviewer:

CookieClara

Cooking Level: Intermediate

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Reviewed: Apr. 8, 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.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Dec. 26, 2005

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

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SEXYTRACKR

Cooking Level: Intermediate

Home Town: Hamtramck, Michigan, USA

Living In: Warren, Michigan, USA

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Reviewed: Dec. 12, 2005

These are fabulous cookies!!!

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DOROTHYFIELDMAN

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Reviewed: 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!!

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Reviewer:

Alicia

Cooking Level: Expert

Home Town: East Hanover, New Jersey, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Feb. 15, 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!

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