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Little Nut Cups



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  • 1 cup butter, softened
  • 2 (3 oz) package cream cheese
  • 1/2 cup white sugar
  • 2 cups all purpose flour
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups brown sugar
  • 1/2 cup honey


Preparation time 15mins
Cooking time 30mins


Step 1

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 nuts. Preheat oven to 375. Press the chilled dough balls into the bottom and 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.

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