Posted on March 15, 2010.
Anyone who has cups pecan? So I make tonight for the first time! I made pecan pie before, but the recipe I've used cream cheese in the dough. Is this normal for cups?
Cream cheese dough for 2 dozen cups
1 egg beaten
3 / 4 cup packed brown sugar
1 tablespoon margarine or butter, melted
1 / 2 cup chopped pecans
Mix all filling ingredients and set aside. Make dough and filling pots. Fill each cup with about 1 tablespoon Tassie Tea height of filling. Bake at 325-degrees F for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in pan, then remove and cool completely on rack. Yields 24
Pecan cups
Diana Rattray
Your guide to the Cuisine of the Southern United States.
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A popular holiday cookie, made with cookie dough and cream cheese pecan raisin filling.
INGREDIENTS:
1 cup margarine, softened
Cream cheese 6 ounces, softened
2 cups sifted flour
Filling:
1 pound light brown sugar
3 eggs, beaten
3 tablespoons butter, melted
pinch of salt
1 / 4 c. teaspoon vanilla
1 / 2 cup chopped pecans
1 / 2 cup golden raisins
PREPARATION:
Combine margarine and cream cheese with a fork until smooth. Add flour in four additions, the work to make a smooth paste. Chill. Shape into 1 1/4-inch balls; press or small muffin cups to make pie shells.
Filling: Combine sugar slowly into the eggs. Combine butter, salt and vanilla. Put raisins and about 6 1 / 2 teaspoon chopped pecans in each shell, add the filling, not quite complete. Garnish with a few nuts. Bake 25 minutes at 350 degrees until set. 1-2 is better days ahead. Put wax paper between layers to store.
Makes about 48.
