Walnut Cups – gorgeous holiday cookie alternative (who doesn’t love a cream cheese crust?)

18 Dec

2012-12-16 09.19.14I absolutely cannot believe that I have never posted this recipe!

Yes this much butter, this much cream cheese. Get your jaw off the floor and get cooking!

Yes this much butter, this much cream cheese. Get your jaw off the floor and get cooking!

For the last I don’t know how many years — since my neighbor Teresa brought some over for us one holiday season and was kind enough to give me the recipe — Marianne and family and I (and now Leandro) have included this recipe in our Christmas cookie baking extravaganza although  think last year we did Walnut Toffee Triangles instead. When we went to do the cups this year, I went straight to my own blog and was horrified (or perhaps I should say gobsmacked, simply because I can) to find I had never shared this with you!

Little balls of yumminess

Little balls of yumminess

They are not difficult to do (although somewhat time-consuming) and the result is magazine-beautiful little cups that are like bite-sized pecan pies with a cream cheese crust. Rich and just a little bit sticky…they are worth the pain-in-the-neck it can be to wash up the mini-muffin tins.

Making the shell

Making the shell

Fill up 3/4 of the way (a bit less than this; we had a bit of a mess to clean)

Fill up 3/4 of the way (a bit less than this; we had a bit of a mess to clean)

So, pardon the oversight, buy yourself some walnuts and cream cheese and try these this holiday season. I am sure they will become part of your holiday baking too!

Happy Holidays!

Happy Holidays!

Walnut Cups

Preheat oven to 350°F.

Crust

Mini-muffin trays (this recipe yields 48 mini-muffins)

8 oz cream cheese

2 sticks butter

2 Cups flour

In a bowl, cream butter and cream cheese, then mix in flour. Roll into small balls and press into muffin shells so that crust is even on all sides.

Filling

1 Cup dark brown sugar

1 Cup light brown sugar

2 Cups chopped walnuts

2 eggs

2 tsp vanilla

2 Tbs butter

(confectioner’s sugar for post-baking)

Mix all ingredients together in a bowl and then use to fill shells. Fill only to ¾ as they will bubble up and make a mess.

Put in oven for 35 minutes (less if your oven is powerful. When the crusts just begin to turn golden and the filling is bubbling a bit, they are ready. Remove from oven, cool, and sprinkle with confectioner’s sugar.

I have never frozen them, but neighbor Teresa does and says they keep very well. IMPORTANT! If you have leftover filling, try this with crescent roll dough!

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21 Responses to “Walnut Cups – gorgeous holiday cookie alternative (who doesn’t love a cream cheese crust?)”

  1. Suzanne July 21, 2016 at 8:37 am #

    I made these recently and they were delicious! But, the tops were crusty and the center had a hollow spot. What am I doing wrong?

    • Natalia at Hot, Cheap & Easy July 21, 2016 at 7:39 pm #

      hmmmm, you may have overfilled the cups. The filling does rise and it may have risen too much/cooked too long. I hope this helps!!!

      • Suzanne July 22, 2016 at 6:28 pm #

        Thank you! I’ll try less filling next time.

  2. Cara December 11, 2013 at 8:11 pm #

    When will this be turning up at work??

  3. Bam's Kitchen December 22, 2012 at 6:59 pm #

    Gorgeous. I must give these a try. Take care, BAM

  4. cecilia December 22, 2012 at 3:58 pm #

    fancy finding you over at giovannas, have a lovely christmas honey!! c

    • Natalia at Hot, Cheap & Easy December 22, 2012 at 5:52 pm #

      Oh that’s funny! You too…will be catching up with you soon, now that my end of semester flurry is over!

  5. Karen December 21, 2012 at 10:46 am #

    I just happen to have cream cheese in the refrigerator. They sound great.

  6. Ashley December 21, 2012 at 12:58 am #

    These were so delicious and yet not too sweet. I will definitely try making them on my own. Thanks for feeding us (as always)!

  7. Bluejellybeans December 20, 2012 at 10:37 am #

    Deliciosos! 🙂

  8. Bluejellybeans December 20, 2012 at 10:37 am #

    Reblogged this on Blue jellybeans.

  9. Mad Dog December 19, 2012 at 9:32 am #

    I don’t think I’ve ever had a cream cheese crust, but I think I could love it 😉

  10. Fe December 18, 2012 at 11:32 pm #

    Sounds yummy! Will try!

Trackbacks/Pingbacks

  1. Classic Tapas: Champiñones al ajillo (Mushrooms in Garlic) « Hot, Cheap & Easy - December 22, 2012

    […] our Christmas bake-a-thon with Marianne and family, eldest son, Sean (my godson from confirmation), and I put this together […]

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