Pecan Tart Cup Cookies
1 cup flour
3/4 teaspoon baking powder
pinch of salt
1/2 cup softened margarine
3 ounces softened cream cheese
2 teaspoon sugar
1/2 cup sugar
1/2 cup light or dark corn syrup
1 tablespoon melted margarine
1/2 teaspoon vanilla
1 cup finely chopped pecans
confectioner's sugar to dust stops
In small bowl, combine flour, baking powder, and salt.
In large bowl, mix softened margarine, cream cheese and 2 teaspoon sugar until combined.
Stir in flour mixture until well blended into large ball.
Take about 1/2 to 1 tablespoon of dough and press into bottom and sides of a mini muffin tin.
Set aside in refrigerator and work on filling.
In medium bowl, beat eaggs slightly.
Stir in 1/2 cup sugar, corn syrup, melted margarine, and vanilla until well blended.
Take muffin tin out of refrigerator and spoon 1 heaping teaspoon of pecans into each pastry-lined cup.
Top with 1 tablespoon of sugar/corn syrup mixture.
Bake 20 to 25 minutes at 350 degrees (until lightly browned and toothpick comes out clean).
Cool 5 minutes and remove from tin.
Before serving, sprinkle confectioner's sugar on tops.
Pairs Well With
I found this recipe in one of my cookie cookbooks, "The Favorite Brand Name Cookie Collection". It is one of my favorites!! They remind me of little mini pecan pies.