Little Nut Cups Food

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LITTLE NUT CUPS



Little Nut Cups image

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.

Provided by Karen B.

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 10

1 cup butter, softened
2 (3 ounce) packages cream cheese
½ cup white sugar
2 cups all-purpose flour
2 teaspoons butter, melted
2 eggs
½ teaspoon vanilla extract
2 cups chopped pecans
1 ½ cups brown sugar
½ cup honey

Steps:

  • In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 36 small balls, place them on a plate and refrigerate for one hour.
  • Make the filling in a medium bowl. Beat the eggs, melted butter, vanilla and brown sugar until smooth and well blended. Stir in the nuts. Preheat oven to 375 degrees F (190 degrees C). Press the chilled dough balls into the bottom and up the sides of tart pans or mini muffin cups. Fill each shell with filling almost to the top. Use a squeeze top honey container if you have one, to drip about 1/2 teaspoon of honey onto the top of each cup.
  • Bake for 15 to 20 minutes in the preheated oven, until crust is lightly browned. Allow to cool in the tins completely before removing.

Nutrition Facts : Calories 183 calories, Carbohydrate 18.9 g, Cholesterol 29.7 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 57.8 mg, Sugar 12.8 g

SALTED CARAMEL & NUT CUPS



Salted Caramel & Nut Cups image

These indulgent cookie cups, with four kinds of nuts, have helped make many of my holiday get-togethers even more special. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
3 ounces cream cheese, softened
2 tablespoons sugar
1 cup all-purpose flour
1 large egg
1/4 cup hot caramel ice cream topping
1/4 to 1/2 teaspoon ground allspice
1/4 cup chopped pecans
1/4 cup chopped slivered almonds
1/4 cup chopped macadamia nuts
1/4 cup chopped pistachios
Coarse sea salt
Sweetened whipped cream, optional

Steps:

  • In a small bowl, beat butter, cream cheese and sugar until blended. Gradually beat in flour. Refrigerate, covered, 30 minutes or until firm., Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups., In a small bowl, whisk egg, caramel topping and allspice until blended. Stir in nuts. Place about 2 teaspoons mixture in each cup., Bake 20-22 minutes or until edges are golden and filling is set. Immediately sprinkle tops with salt. Cool in pans 10 minutes. Remove to wire racks to cool. If desired, serve with whipped cream.

Nutrition Facts : Calories 149 calories, Fat 11g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 89mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

NUT BUTTER CUPS



Nut Butter Cups image

My indulgent, nutty treat is simple to make and looks fabulous. At our house, we use all-natural ingredients for them. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Desserts     Snacks

Time 20m

Yield 1 dozen.

Number Of Ingredients 7

1 cup unblanched almonds
1 cup pitted dates
1 cup creamy cashew butter or peanut butter
1/2 cup baking cocoa
1/4 cup coconut oil, melted
2 teaspoons honey
Chopped almonds, optional

Steps:

  • Pulse almonds and dates in a food processor until mixture starts to hold together when pressed. Spoon nut mixture into 12 paper-lined muffin cups; press into bottom. Gently spread cashew butter over nut mixture. In a small bowl, whisk together cocoa, coconut oil and honey; pour over nut butter. If desired, top with chopped almonds. Refrigerate, covered, until chocolate is set, about 1 hour.

Nutrition Facts : Calories 293 calories, Fat 23g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 73mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 4g fiber), Protein 6g protein.

NUT CUPS



Nut Cups image

This Nut Cups recipe is from my Great Aunt Millie. Alot of my families recipes were passed down from generation to generation. Several years ago, I revised my grandmothers recipes and added more of my own and my families and put them into a cookbook for safe keeping. This is just one of the many dessert recipes that has been handed down. I hope you enjoy them.

Provided by litldarlin

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 lb margarine
1 (3 ounce) package soft cream cheese
1 cup flour, sifted
3/4 cup chopped pecans
1 egg
3/4 cup brown sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
1 dash salt

Steps:

  • Blend margarine and soft cream cheese until creamy.
  • Add 1 cup sifted flour.
  • Divide mixture into 16 balls and press into tiny muffins tins.
  • Mix filling ingredients together.
  • Fill nut cups with the filling mixture.
  • Bake at 350 degrees Fahrenheit for 15 minutes.
  • Reduce heat to 250 degrees Fahrenheit and bake for 10 minutes or until done.
  • Let stand a few minutes before removing from tins.

MINI CHOCOLATE-RASPBERRY NUT CUPS



Mini Chocolate-Raspberry Nut Cups image

A rich and decadent chocolate-raspberry mini dessert with a touch of walnuts that would be perfect for any special occasion. These mini desserts are individual size, so they'll satisfy your sweet tooth on those days when you just want a sampling of something sweet. The only special equipment you'll need for this recipe is 12 foil-lined candy cups that you can find in the baking aisle of most larger grocery stores or a bakery supply shop. UPDATE -- this recipe started as an entry in a cooking contest, which required the use of certain ingredients in order to qualify. Based on reviews, I have eliminated the rich cream cheese-based topping, which leaves the truffle-like individual desserts that really are the focal point of these Mini Chocolate Raspberry Nut Cups anyway.

Provided by NorthwestGal

Categories     Dessert

Time 15m

Yield 12 mini desserts, 12 serving(s)

Number Of Ingredients 5

6 tablespoons chocolate chips (dark chocolate and semi-sweet work best)
3 tablespoons raspberry preserves
2 tablespoons walnuts, finely chopped
12 raspberries (optional, for garnish)
chocolate shavings (optional, for garnish)

Steps:

  • Place chocolate chips in a glass bowl (I used a 1-cup glass measuring cup) for 45 seconds on High power in microwave oven. Add raspberry preserves and chopped nuts, and stir well. If chocolate is not completely melted, return bowl to microwave and continue to heat on High at 15-second intervals, stirring each time, until chocolate is completely melted.
  • Spoon about 1 teaspoon of the melted chocolate mixture into 12 foil-lined candy cups, filled about ¾ full. Refrigerate for 10 minutes to allow the individual desserts to "set".
  • Optional: Garnish each with a fresh raspberry or fresh chocolate shavings for added appeal.

Nutrition Facts : Calories 47.7, Fat 2.4, SaturatedFat 1, Sodium 2.2, Carbohydrate 7.1, Fiber 0.6, Sugar 5.3, Protein 0.4

WALNUT CUPS



Walnut Cups image

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.

Provided by GINGERS98

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 8

1 (3 ounce) package cream cheese
½ cup butter
1 cup all-purpose flour
1 egg
1 tablespoon butter
1 teaspoon vanilla extract
1 cup brown sugar
¾ cup chopped walnuts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line mini muffin pans with paper liners.
  • 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.
  • 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.
  • Bake for 15 to 20 minutes in the preheated oven, until the crusts are golden.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 10.5 g, Cholesterol 23.1 mg, Fat 8.2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 45.9 mg, Sugar 6 g

STEPHANIE SCHRADER'S WALNUT CUPS



Stephanie Schrader's Walnut Cups image

Categories     Cookies     Dessert     Bake     Cream Cheese     Walnut     Winter     Gourmet

Yield Makes 36 cookies

Number Of Ingredients 8

1 stick (1/2 cup), unsalted butter, softened, plus 1 tablespoon, melted and cooled
3 ounces cream cheese, softened
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
3/4 cup firmly packed brown sugar
1/4 teaspoon vanilla
1/2 cup walnuts, chopped fine

Steps:

  • In the bowl of an electric mixer cream 1 stick of the butter with the cream cheese until the mixture is light and fluffy, add the flour and the salt, and beat the mixture until it forms a dough. Form the dough into a disk and chill it, wrapped in plastic wrap, for 30 minutes. Press rounded teaspoons of the dough into thirty-six 1/8-cup muffin tins and work the dough evenly onto the bottoms and up the sides of the tins to form 1/8-inch-shells.
  • Preheat the oven to 375°F. In a bowl whisk together the egg, the brown sugar, the melted butter, and the vanilla until the mixture is combined well. Divide the filling among the shells, sprinkle it with the walnuts, and bake the walnut cups in the middle of the oven for 15 to 20 minutes, or until the crusts are golden. Let the cookies cool in the tins on racks for 10 minutes, remove them from the tins carefully, and let them cool completely on the racks. The walnut cups may be made 2 months in advance and kept frozen in airtight containers.

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