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My family has been making these for over 40 years.  This recipe was given to my sister by a friend’s Mom, many years ago, and we have not deviated one bit from it.  It is wildly popular now, but back in the day it was one of the newer kids on the block and seemed to be a more regional cookie.

These taste just like mini pecan pies but with walnuts, which is why I believe everyone adores these.  If you have never had these before, I urge you to give them a try, I love using a cream cheese dough, it is so easy to work with, and so forgiving.  My sisters and I were making these when I was 10 with very little help from Mom, so that tells you the ease of this recipe.  I have such fond memories with this one, as it was my sister Patti’s favorite cookies, and not having her, my Mom, or Dad here any longer to share this with at the holidays, makes me very nostalgic and very sad!

Cherish everyday spent with your family, everything can change in a moment.  Trust me I know!  Let go of hurts, let go of anger, forgive and love!  It’s that simple! xo

Sinfully,

Susan xoxo

Enjoy!

Patti's Nut Cups

• Servings: makes 2 dozen
• Time: 1 hr.
• Difficulty: easy
• Print

A delightful dessert cookie that is simply amazing!

• You will need to use mini muffin tins for these.  I remember the hard time my mom had finding these back in 1976, she would have loved Amazon if she was still here today.

Credit: CrazySexySavor.com

Ingredients

For the dough:

• 1/2 cup or 1 stick of unsalted butter, softened 
• 3 oz. of cream cheese softened
• 1 cup of all-purpose flour
• pinch of salt

For the filling:

• 1 tsp. of vanilla
• 1 tbsp. of butter melted
• 2/3 cup of chopped walnuts
• 3/4 cup of brown sugar
• 1 egg lightly beaten

Directions

1. Preheat oven to 350°.  In the bowl of a stand mixer, cream 1 cup of butter, and cream cheese, mix until well combined.  Add in flour and salt, mix until dough comes together.  Set aside.
2. In a large bowl, combine melted butter, brown sugar, vanilla, egg and walnuts.  Mix well.
3. Take off a mound of dough and press gently into the nut cup, making sure to make a nice well in the middle to hold the filling.  Spoon filling in well of nut cup, do not fill to the top or mixture will bubble over, which is why  I like to place the tin on a sheet pan in case of spills, because I tend to be an over filler!  Which is why I will never be a pastry chef, too precise for an impatient chick like me! Bake for 30 minutes or until nut cups are lightly browned.  Do not over bake.  Let cool two minutes, then remove to baking rack to cool.  Place in airtight container or serve with tea, milk, or Irish Coffee if desired.  Devour!