Today’s holiday cookie recipe comes to you from my Grandma G. She’s well known for her delicious cookie trays and these Pecan Nut Cups are one of my favorites!
Do you have a Grandma who bakes? My Grandma G loves to bake and always has cookies at the ready for when the grand kids stop by! I hope you’re as lucky as me to have a Grandma like this. This recipe for her Pecan Nut Cups are one of my favorites!
She unfortunately lives in Connecticut, so we only made the trip to visit her and my Grandpa once a year when we were little, but her cookie trays were always something we looked forward to! She made all different types of cookies and had them beautifully arranged on a large serving tray, which would make its appearance after dinner.
Once dinner was over, it was time for the anticipated cookie tray to come out… All at once hands would come at the tray from every angle, everybody grabbing for their favorites! My mom is one of four children and when all eight grand kids are factored in, there’s a lot of hands grabbing left and right! It’s one of those childhood memories that stays with me today 🙂
Not only are these Pecan Nut Cups pretty darn tasty, they’re easy to whip up too. They’d even be a good treat the kids could help you out with!
There’s basically two parts to these cookies, a dough for the cup and then the nut filling. The dough is really easy to make. You just need to combine the cream cheese, butter and all purpose flour. Once combined, you’ll want to let it chill for about two hours.
When the dough’s done chilling, you roll it into 24 1″ balls and then press it into 24 mini muffin tins, making little cookie cups. This is where the kids come into play. They can work on pressing the dough into the muffin tins while you prep the filling. Once again, it’s super easy to make as written in the directions below!
Once the filling is made, spoon it into the dough cups and bake! Just be careful to leave a little room at the top of the cups for the filling to expand. I filled some of mine a little too full and they over flowed a bit once baked. You might have a little filling left over, just an FYI.
Wouldn’t these look nice on your own holiday cookie tray? I know I’m planning to add them to mine this year 🙂 Happy baking!
- 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
- 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.
- Cover the bowl and chill dough for at least two hours
- 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.
- To make the filling, melt the butter and set aside to cool slightly.
- In a medium bowl, whisk together the sugar, salt, pecans, egg and vanilla until thoroughly combined. Stir in the cooled, melted butter.
- 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.
- Bake for about 25 minutes, until tops are starting to turn light brown.
- Remove from oven and cool. Store in an air tight container.