Made with fresh ground walnuts, Shapas Cookie Recipe is a family favorite Christmas cookie that uses few ingredients and ready in 15 minutes.
How to Make Shapas Cookie Recipe
You’ll find here on Wisconsin Homemaker that I love to share my tried and true family recipes (old and new) and this recipe for Shapas is no different.
It has been handed down for generations and I feel compelled to share it with you because I want to spread the joy in making and baking (and tasting) one of the best and easiest Christmas cookie recipes I know of.
In fact, my grandmother was fond of making lots of holiday goodies like Bishop Cake, frosted Sugar Cookies and Linzer Cookies, just to name a few. She did so lovingly because she knew that her ten grandchildren couldn’t pass up the opportunity of nibbling the sweets she made.
This recipe for Shapas has been handed down from grandmother to mother in our family and has been made for over 100 years to the delight of so many family members.
She stored them in white gift boxes a week or so before we came to visit and they were just as fresh as the day she made them. (Another thumbs up for old fashioned ingenuity.)
Recommended Product – Mini Muffin Tin
In order to successfully make this recipe, you will need to use a metal (steel) mini muffin tins. Since my preferred choice Ekco brand no longer makes the tins that are shown in the recipe images below, here’s the next best thing: Boxiki Mini Muffin Pan. It comes with individual silicon inserts which are perfect for appetizers and mini muffins. (Be sure to check out my Bacon, Egg & Cheese Mini Muffin Frittatas recipe). But for this recipe, you only need the main tin and prepare each tin with non-stick spray.
Eventually, it came time for me to carry on this tradition. I was so surprised at how simple this recipe was. Maybe that was her secret after all–a simple recipe that was packed with rich deliciousness. No wonder we loved her cookies so much!
But what I love about this recipe is that it is so kid-friendly. Don’t be shy about getting the kids to help press the cookie dough into the mini muffin tins.
You’ll need to start out with ground walnuts. Don’t make them too fine or they won’t stick together properly.
In a large bowl (my favorite is my white Tupperware Thatsa Bowl), mix the seven wet and dry ingredients by hand–yes, that is what I said. The reason is because you don’t want to over mix the cookie batter.Boxiki Mini Muffin Tin
The kids will love it because it’s so ooey and gooey–just saying!
Now, you’re ready to press the cookie dough in pre-sprayed mini muffin tins. Just spoon out about a teaspoon or so of dough and place it into each section of the muffin tin.
Press gently with your thumb, so that you have an indentation in the middle.
Place your Shapas in a preheated 375 degree F oven for about 15 to 20 minutes until golden brown.
Then remove the tins and allow the cookies to cool for about five minutes and invert the tins to remove the cookies. (Hint: You might need to use the back of a wooden spoon or knife handle to “tap” the Shapas into releasing from the muffin tin.)
Once completely cooled, in about an hour or so, dip each cookie into granulated sugar and shake off the excess sugar.
At this point you can eat them right away or store the cookies in a tightly sealed container. Shapas can also be frozen for long-term storage. Enjoy!
For more delicious holiday cookie recipes and food gift ideas, be sure to check out the Cooking Section on Wisconsin Homemaker.
Shapas Cookie Recipe
- 2 cups flour
- 2 cups walnuts ground to minced size
- 1 cup sugar
- 1 cup butter no salt
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 whole egg beaten
- Granulated Sugar for dusting
- Preheat oven to 375 degrees F.
- Grease mini muffin tins with nonstick spray.
- In a large bowl, combine all of the ingredients. Stir well.
- Take a teaspoonful of Shapas dough and press into each mini muffin cup, pressing down and up along the sides making a “cup.”
- Do this for entire muffin tin.
- Next, place Shapas in the oven and bake for 15-20 minutes or until lightly golden brown.
- Once cooked, remove from the oven and let tin cool for about 5 minutes before releasing the Shapas from the tin.
- Note: If any Shapas seem “stuck” in the cup, lightly tap the backside of the tin with the handle of a knife.
- Repeat process until all Shapas dough has been used.
- Once all of the Shapas have been made, place granulated sugar in a small bowl and lightly coat. Shake off excess sugar.
- Store in an airtight container. Enjoy!