Pecan Pie Bites

Recipe adapted from a version taught by Bailey Glover with Galveston’s Own Farmers Market for a “Kids in the Kitchen” Cooking Class December 13, 2018
Preparation time4 h
Cooking Time 45 min
Ready In1 h 25 min
Level of DifficultyModerate
Servings8
Ingredients
Cookie:½ Cup firmly packed brown sugar 6 tablespoons Butter, softened 1 large egg yolk ½ teaspoon vanilla 1 cup plus 2 tablespoons all-purpose flour ½ teaspoon saltFilling:1 cup finely chopped pecans ½ cup firmly packed brown sugar ¼ cup Heavy Whipping Cream 1 teaspoon vanilla
Directions

  1. Heat oven to 350℉. Spray 36 mini muffin pan cups with no-stick cooking spray; set aside.
  2. Combine ½ cup brown sugar, butter, egg yolk and ½ teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
  3. Shape dough into ¾-inch balls; place each into prepared mini muffin pan cup, pressing dough onto bottom and up one-third sides of each cup, creating a shallow cup.
  4. Combine all filling ingredients in bowl; spoon 1 teaspoon filling into each cookie.
  5. Bake 13-15 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack.
  6. Remove cookies from pans by running a small knife around edge of cookie. Place onto cooling rack; cool completely.


Photo by ROMAN ODINTSOV



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