Ingredients for Pecan Cups
- 8 ounces cream cheese, softened
- 1 tablespoon margarine, melted
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Pecans
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How to Make Pecan Cups
- In a medium bowl, cream together the softened cream cheese and margarine until smooth.
- Gradually add the flour, mixing until a soft dough forms. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat oven to 325°F (165°C). Lightly grease a mini muffin tin.
- Roll the dough into 1-inch balls. Press each ball into the bottom and up the sides of a mini muffin cup to form a cup shape.
- Refrigerate the prepared crusts while you make the pecan filling.
- In a separate bowl, whisk together the egg, brown sugar, melted margarine, salt, and vanilla extract until well combined.
- Stir in the pecan halves.
- Fill each chilled shortbread cup with about 1 teaspoon of the pecan mixture.
- Bake for 20-25 minutes, or until the edges are lightly golden brown and the filling is set.
- Let the Pecan Cups cool completely in the muffin tin before carefully removing them.
- Enjoy your delicious homemade Pecan Cups! Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
36g
Fat
11g
Carbs
5g
