Grandma G's Pecan Nut Cups
Serves: 24
  • Cookie Cups:
  • 3 oz. cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 1 cup all purpose flour
  • Nut Filling:
  • 2 Tbs. unsalted butter
  • ¾ cup light brown sugar
  • dash, salt
  • 1 cup chopped pecans
  • 1 egg
  • 1 tsp. vanilla
  1. Start by making the cookie cups. Cream together the cream cheese and butter, then add in the flour and mix until combined. If the dough is too sticky, add in additional flour, a little at a time until the dough is no longer sticky.
  2. Cover the bowl and chill dough for at least two hours
  3. Once dough's finished chilling, pre-heat your oven to 325 degrees. Make 24 1" balls with the dough and place in an uncreased mini muffin tin. With your hands, form the dough against the sides of the tins to make little cups. Place back in the refrigerator while you make the filling.
  4. To make the filling, melt the butter and set aside to cool slightly.
  5. In a medium bowl, whisk together the sugar, salt, pecans, egg and vanilla until thoroughly combined. Stir in the cooled, melted butter.
  6. Take the muffin tins out of the refrigerator. Pour a little bit of the nut mixture into each cookie cup, do not overfill. You want to leave a tiny bit of room at the top for it to expand. You may have a little bit of the mixture left over depending on how thin or thick you made the cookie cups. Do NOT overfill or you will have a sticky nut mess.
  7. Bake for about 25 minutes, until tops are starting to turn light brown.
  8. Remove from oven and cool. Store in an air tight container.
Recipe by Made by Melissa Lee at