Best 6 Little Nut Cups Recipes

WALNUT CUPS

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.

DELICIOUS NUT CUPS

Steps:

• 1. With your hands, work the first three ingredients together until well mixed. Make 24, walnut size balls. Press into mini muffin pans.
• 2. Now for the filling. Mix the filling ingredients together. Fill each cup with 1 teaspoon of filling.
• 3. Bake at 350 degrees for 20 to 25 minutes. Let cool in pans for a bit, remove, and enjoy!

NUT BUTTER CUPS

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.

SALTED CARAMEL & NUT CUPS

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.

STEPHANIE SCHRADER'S WALNUT CUPS

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.

NUT CUPS

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.