Miniature Pecan Cups Recipes

PECAN CUPS

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.

MINI PECAN NUT CUPS

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!! :)

PECAN GOODY CUPS

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.

PECAN MINI KISSES CUPS RECIPE - (3.8/5)

Steps:

• 1. Beat 1/2 cup softened butter and cream cheese in medium bowl until blended. Add flour; beat well. Cover; refrigerate about 1 hour or until firm enough to handle. 2. Heat oven to 325°F. Stir together egg, brown sugar, 1 tablespoon melted butter, vanilla and salt in small bowl until well blended. 3. Shape chilled dough into 24 balls (1 inch each). Place balls in ungreased small muffin cups (1-3/4 inches in diameter). Press onto bottoms and up sides of cups. Place 2 Mini Kisses in each cup. Spoon about 1 teaspoon pecans over chocolate. Fill each cup with egg mixture. 4. Bake 25 minutes or until filling is set. Lightly press 1 Mini KissTM into center of each cookie. Cool in pan on wire rack. Makes 24 cups

TINY PECAN TARTS

Steps:

• To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
• To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

PECAN CUPS

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, combine flour and baking powder.
• Cut in the butter or margarine with a pastry blender, blending until it resembles course crumbs.
• Sprinkle in the milk and mix lightly.
• Using a mini muffin tin, press the above mixture on the bottom and sides of each muffin cup with your fingers, as close to the top as possible.
• Beat together eggs and stir in pecans and topping.
• Place 1 1/2 Tbsp of the mixture into crust lined cups.
• Bake for 25 minutes or until mixture is set.
• Store in airtight container.

MINIATURE PECAN CUPS

Steps:

• Crust: Mix the butter and cream cheese together.
• Add the flour, slowly working well with fingers.
• Form into ball.
• Dough should be refrigerated in order to work better.
• Form into small balls (size of walnuts).
• Put into miniature muffin pans, pressing to shape of the shell.
• Set aside.
• Filling: Using a mixer, beat the eggs slightly and add brown sugar, salt, vanilla and butter.
• Mix well.
• Spoon filling into cups until full.
• Add chopped pecans .
• Bake in a 350 oven for 15 minutes, then at 250 for 10 minutes.