Pecan Cups

-1/2 cup butter, softened
-1/3 cup sugar
-1 egg, separated
-1 teaspoon vanilla
-1 1/2 cups all-purpose flour
-1/2 cup chopped pecans
-3/4 cup firmly packed brown sugar
-1/4 cup dark corn syrup
-1 tablespoon butter, softened
-1 teaspoon vanilla
-1/4 teaspoon salt
-1 egg
-Reserved egg yolk from crust recipe
-24 pecan halves
Heat oven to 350 degrees F and grease 24 miniature muffin cups or 1 1/2-inch tartlette tins. To make the crust, in a small bowl cream butter and sugar. Blend in egg white (reserving egg yolk for the filling) and vanilla. On low speed, blend in the flour just until dough forms a ball. Place about 2 teaspoons dough in each prepared muffin cup; press dough into bottom and up sides to form shells.
Spoon 1 teaspoon chopped pecans into each unbaked shell. In a small bowl, combine the remaining ingredients except pecan halves. Spoon 1 tablespoon brown sugar mixture into each shell, over chopped pecans. Place pecan half over center of each filled shell. Bake at 350 degrees F for 15 to 20 minutes or until light golden brown. Let stand 5 minutes before removing from muffin cups.

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