Grandma’s Nut Cup Cookies are a family favorite cookie recipe! These cookies are similar to pecan tassies but Grandmas always called these her famous “Nut Cups” so the name stuck!
We’re really starting to get into cooking all of our favorite recipes that Grandma used to make. It brings back so many wonderful memories! Try our famous Grandma’s Sunday Meatballs and Sauce or this mouth-watering Grandma’s Pot Roast recipe, too!
Grandma’s Nut Cup Cookies – AKA Tassies
So yes, Grandma’s Nut Cup Cookies are really a popular cookie called pecan tassies, except Grandma always made these with walnuts. AND she always called them her ” nut cups”. Maybe she was just dumbing it down for us when we were little…wno knows.
But we decided to keep the name because it’s what our family has always called them! We really hope you like them, eating these cookies brings back so many memories for me and my family!
How Do You Make This Cookie Recipe?
Start off with a simple dough of butter, cream cheese and flour. NO sugar in the dough because the filling is super sweet. Press the dough into a mini muffin pan, starting in the bottom and then pressing up the sides.
You’ll do a much better job here at making yours look good I’m sure. The higher you go up the sides, the better the filling will stay in.
Mix together chopped walnuts, brown sugar, melted butter and a beaten egg for the filling. Divide the filling between all of the muffin wells, being careful not to overfill them. Just about to the top of the well like you see here is perfect.
Can You Use Different Nuts For These Cookies?
Yep! Pecans, almonds, peanuts, pistachios, cashews. Pretty much any nuts that you like is going to work in these nut cup cookies!
Now bake the cookies for just about 20 minutes at 350 degrees until the filling is set. The filling will look bubbly when you first take them out but as they cool it will set and harden.
Let the nut cups cool for about 10 minutes in the pan before taking them out. Then run a knife around the cookies because some of the filling will most likeyl stick to the muffin pan.
Pop them out and place them on a plate or a board and get your confectioner’s sugar ready! We add ours to a small metal strainer but you can use a sifter, too if you like!
Grandma used to just put her hand in the bag, gran a handful of sugar and use her fingers to sprinkle the sugar on. Grandma’s Nut Cup Cookies don’t need to look fancy, my friends. The taste says it all!
How Long Do These Cookies Last?
These nut tassies will last about 5 days in an air tight container or cookies jar. You can also freeze them and pull them out cookie by cookie, or when you need them for a dessert cookie platter!
Can You Freeze This Cookie Recipe?
Absolutely! As we mentioned above, you can freeze these cookies for up to 3 months. Just lay the cookies flat in a resealable freeze bag or in a container. If you’re using a container, we like to press plastic wrap on the top of the cookies first so that no ice crystals form from the air on top.
When you’re ready to serve just take the cookies out of the freeze and let them defrost at room temperature.
Looking For More Cookie Recipes?
- Coconut Rum Cookies
- Bourbon Iced Molasses Cookies
- Polish Cream Cheese Cookies
- Homemade Fortune Cookies
- Bourbon Bacon Chocolate Chip Cookies
Grandma’s Nut Cup Cookies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Print Recipe
Pin RecipeThese nutty and sweet cookies are a family favorite recipe! We hope these cookies will be come a favorite of your family too, perfect for cookie swaps around the holidays!
Ingredients
- 8 tablespoons butter, softened
- 3 ounces cream cheese, softened
- 1 cup flour
- 3/4 cup chopped walnuts (can also use pecans)
- 1 cup brown sugar
- 1 tablespoon butter, melted
- 1 egg, beaten
- Powdered sugar for topping
Instructions
- Preheat the oven to 350 degrees.
- Make the dough by creaming the butter together with the cream cheese until light and fluffy. Add the flour in 2 batches, mixing well in between until a dough forms. Divide the dough into 24 balls.
- Spray a mini muffin pan with cooking spray and then press each ball of dough into the wells, pressing up the sides.
- Finely chop the walnuts into and then add them to a bowl along with the brown sugar, melted butter and egg. Mix the filling together and then fill each muffin well with the filling. You might have a little extra filling, but don’t overfill the wells.
- Bake for 20 minutes and then remove from the oven. Let the cookies cool for 10 minutes in the muffin tin and then remove to a plate or board. If the topping sticks to the muffin tin, run a knife around to loosen the cookies before removing.
- Sprinkle the cookies with powdered sugar and store in a container for up to 5 days.
- Category: Dessert
- Method: Oven
- Cuisine: American
