Reviewed: Dec. 18, 2012

This is one of my favorite Christmas cookies ever! My family has been making them for years. You don't need to worry about the liners or even greasing the pan, since there's so much butter in the dough. It can be a bit of a pain to press the dough into the pans. Instead you can just roll them into balls and then use a wooden pastry tamp dipped in flour - totally worth the $10 on amazon! Makes the whole process a lot faster and more professional looking

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Reviewer:

dbparisi

Cooking Level: Beginning

Home Town: Palmerton, Pennsylvania, USA

Living In: San Francisco, California, USA

Reviewed: Dec. 7, 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.

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Reviewer:

heatherhoneabee

Reviewed: Nov. 15, 2011

these are very delicious! i made them with regular white sugar and they turned out pretty good, cant wait to make them again with brown sugar for thanksgiving!!!

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Reviewer:

mpjjgaa

Reviewed: Sep. 22, 2011

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

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Reviewer:

Thea

Reviewed: Dec. 24, 2010

These might one of the best cookies I've made. I made 1/2 of the cookies with caramel filles Hersheys kisses (couldn't find Rollos), and 1/2 with mini peanut butter cups cut in half. Made for Christmas and prinkled red and green colored sugar on top to look festive. YUM!! Thanks for a great recipe!!

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Reviewer:

Suz

Reviewed: Dec. 22, 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!

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Reviewer:

KELT

Cooking Level: Expert

Living In: Audubon, New Jersey, USA

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

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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7 users found this review helpful