Pecan Pie Cookie Cups Recipes

EASY PECAN PIE RECIPE

Steps:

• Preheat oven to 350°F.
• Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
• Stir in pecans.
• Pour the mixture into pie crust.
• Bake on center rack of oven for 60 to 70 minutes.
• Cool for at least 2 hours on wire rack before serving.

PECAN PIE COOKIE CUPS

Steps:

• Preheat oven to 350 F.
• Lightly spray mini cupcake pan.
• Add a cookie square to each hole, being gentle to not tear the dough on the sides.
• If using a roll of sugar cookie dough, thinly cut the dough into about 1/8" slices.
• Bake for 10-12 minutes, until edges of cookie are just starting to turn golden.
• Remove from oven and use a tart press or the end of a rolling pin to gently press the cookie in to make a cup. Don't press too hard or the sides of the cookie will rip.
• While cookie cups are baking, in a large bowl, use hand mixer to cream together butter, brown sugar and salt.
• Stir in corn syrup and vanilla, then add eggs.
• Mix in the chopped pecans.
• Add about 1/2 tablespoon of pecan pie filling to each sugar cookie cup. Bake for 10-13 minutes or until filling is becoming a darker brown in each cup.
• Let cookie cups cool completely in the pan.
• Once cooled, gently remove from pan. The easiest way to do this without breaking the cups is gently pressing on the edges and spin them. Then simply slide them up and out.

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.

PECAN PIE COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball. Combine filling ingredients; spoon into cookies., Bake at 350° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. If desired, top with frosting.

PECAN PIE COOKIES

Steps:

• Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
• Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
• Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
• Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.

PECAN PIE COOKIES

Steps:

• Preheat oven to 350°F.
• For cookies: Beat butter and sugar on medium speed of an electric mixer until creamy. Add egg and vanilla and mix. Reduce speed to low and add flour and baking powder. Beat until well mixed.
• Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets. Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly.
• Combine all the filling ingredients (pecans through vanilla) in a small bowl. Fill each cookie with 1 rounded teaspoon of filling.
• Bake for 8-12 minutes or until lightly browned. Cool for 1 minute on baking sheet then remove to cool completely on a wire rack or sheet of aluminum foil.

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.