• Prep Time: 25 mins
  • Cooking Time: 20 mins
  • Serves: 3 dozen

Cupcake Cookies

  • Recipe Submitted by on

 Ingredients List

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup ground walnuts
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons vanilla extract
  • Confectioners' sugar


Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add nuts. In another bowl, sift together flour, cinnamon and cloves; add with vanilla to creamed mixture. Refrigerate, covered, for 1 hour.
Fill 36 generously greased cups of a muffin tin or individual 3-in. tins one-third to half full. Press dough around sides, leaving a depression in center. (If dough is too soft, add flour.)
Bake until light brown, about 18 minutes. Cool 2 minutes; tap tins to remove cookies. Dust with confectioners' sugar.

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