Grandma’s Soft Nut Cookies

Happy Nut Day!! October 22 is National Nut Day, and this months theme for Recipe Redux centers around nuts. There are many different ways for nuts to be used in a healthy diet. We are fortunate to have available to us whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour.

Nuts and seeds are considered part of the Protein Foods Group in MyPlate. Some benefits of eating nuts and seeds, is that it may reduce the risk of heart disease when consumed as part of a diet that is nutritionally adequate and within calorie needs. We need to remember that they are high in calories, and should be eaten in small portions. They can also be used to replace other protein foods, rather than adding them to what you are already eating.

nut cookies on rack


As an alternative to eating them straight out of your hand as a snack, nuts add flavor and texture to other foods: salads, yogurt, cereal, rice, pasta and vegetables. It is also a great idea to keep nuts on hand for baking; they are great in cookies, bars, brownies and quick loaves.

photo of grandma and grandpa



The recipe that I am featuring for this post came from the kitchen of Elizabeth Nissen, my grandmother. When I was a young child I remember that there would always be a container of these cookies in the freezer. I may not always have a batch in the freezer at my home, but I do make these Soft Nut Cookies whenever we are gathering together as a family. I hope that you enjoy them as much we do.


Grandma's Soft Nut Cookies
  • 3 cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ tsp pumpkin pie spice
  • ½ cup shortening
  • ½ cup margarine
  • 2 cups brown sugar, packed
  • 2 eggs
  • ½ cup buttermilk
  • ¾ cut chopped nuts
  1. Sift together flour, baking soda, salt and pumpkin pie spice. Set aside.
  2. Cream together shortening, butter, brown sugar and eggs; until light and fluffy.
  3. Blend in buttermilk.
  4. Mix the dry ingredients and chopped nuts into the liquid ingredients. Blend well.
  5. Chill dough at least 1 hour (or better yet, chill overnight).
  6. Drop by spoonfuls onto cookie sheet. Bake at 400 degrees F. 8 to 10 minutes until set. Or until no imprint remains when touched lightly with finger.
  7. Cool.

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