Walnut Cups

Walnut Cups

15
GINGERS98 1

"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. "
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 120 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

15
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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.

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...

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!! Everyone asks for these every Christmas! T...

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

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 flou...

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.

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, experimen...

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 co...

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

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 C...