LITTLE NUT CUPS
I learned this recipe from a childhood friend whose mother made these for family parties and get-togethers. They are a great Christmas or special occasion cookie. My Mother makes hers with walnuts, I prefer pecans for a mini pecan pie taste.
Provided by Karen B.
Categories Desserts Cookies Filled Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 36 small balls, place them on a plate and refrigerate for one hour.
- Make the filling in a medium bowl. Beat the eggs, melted butter, vanilla and brown sugar until smooth and well blended. Stir in the nuts. Preheat oven to 375 degrees F (190 degrees C). Press the chilled dough balls into the bottom and up the sides of tart pans or mini muffin cups. Fill each shell with filling almost to the top. Use a squeeze top honey container if you have one, to drip about 1/2 teaspoon of honey onto the top of each cup.
- Bake for 15 to 20 minutes in the preheated oven, until crust is lightly browned. Allow to cool in the tins completely before removing.
Nutrition Facts : Calories 183 calories, Carbohydrate 18.9 g, Cholesterol 29.7 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 57.8 mg, Sugar 12.8 g
PECAN CUPS
Rich and crunchy, these little treats are perfect for parties.
Provided by HAYCO
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.
- In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
- Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 160 calories, Carbohydrate 15 g, Cholesterol 30.8 mg, Fat 10.7 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 61.5 mg, Sugar 9.1 g
MINI PECAN NUT CUPS
Provided by jodi63755
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- Dough: Let butter or margarine and creme cheese soften to room temp. Mix together. Add flour and mix to form soft dough. Chill AT LEAST 1 hour or overnight. Pinch off pieces of dough, roll them into a ball, press into mini-muffin cup. Pecan Filling: Mix until well blended. Carefully fill each unbaked tart shell, don't overflow the crust, and bake at 350 degrees F for 15-20 minutes. cook's notes There were times when I was so tired from baking these mini-tarts that I got out a regular sized muffin pan and made these, only bigger! LOL!! :)
Nutrition Facts :
BESS LONDON'S PECAN TASSIES
Steps:
- With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
- In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
- Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.
MINI PECAN STICKY BUNS
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 72 buns
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: In a pan, melt the butter and add the pecans, corn syrup and vanilla. Let the mixture bubble up for a minute, then remove from the heat. Spoon 1 teaspoon of the mixture into each cup of three 24-hole mini-muffin tins.
- For the rolls: Roll out each piece of dough into a 6-by-24-inch rectangle (should roll out very thin!). Pour a third of the melted butter on each piece, then sprinkle a third of the sugar and a third of the cinnamon evenly over each surface.
- Starting at the far end of one piece, roll the dough into a long log, rolling toward you. You'll end up with a 24-inch log. With a sharp knife, cut into very thin slices, about 1/4 inch thick. Repeat with the remaining pieces of dough.
- Lay the sliced rolls into the muffin tins on top of the pecan mixture, tucking the tails under and patting them firmly on top of the topping. Bake until golden brown, 12 to 13 minutes.
- Turn out the rolls from the pans immediately. Invert carefully, so that the rolls turn out and the pecans stay stuck to the bottoms (which are now the tops!). If a little of the pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.
PECAN GOODY CUPS
These miniature tarts feature whole pecans, a caramel-like filling, and a butter and cream cheese crust that melts right in your mouth. -Janice Hose, Hagerstown, Maryland
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter., Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half. , Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 38mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHRISSI'S CREAM CHEESE NUT CUPS (MINI PECAN PIES)
My friend, Chrissi made these while on a girl's weekend and they were fantastic. Rich, delicious "crust" filled with just enough pecan filling so it's not the large mouthful of a pecan pie slice. Simple to make--this ones a real winner.
Provided by DeSouter
Categories Dessert
Time 40m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Dough: Combine ingredients. Roll dough into balls and press into mini muffin tins. Place in freezer for 30 minutes.
- Filling: Combine all ingredients.
- Fill dough in muffin tins 3/4 of the way with filling - DO NOT OVERFILL to the top.
- Bake at 350 degrees for 30 minutes. Enjoy.
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