Pecan Mini Kisses Cups Recipe 385 Recipes

PECAN GOODY CUPS

Steps:

• In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter., Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half. , Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.

PECAN KISSES

Steps:

• In a large bowl, beat the egg whites, vanilla, vinegar and salt on medium speed until soft peaks form. Gradually add confectioners' sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in pecans. , Drop by rounded teaspoonfuls 1 in. apart onto greased baking sheets. , Bake at 300° for 15-20 minutes or until firm to the touch and lightly browned. Remove to wire racks to cool. Store in an airtight container.

PECAN CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.
• In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
• Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.

PECAN MINI KISSES CUPS RECIPE - (3.8/5)

Steps:

• 1. Beat 1/2 cup softened butter and cream cheese in medium bowl until blended. Add flour; beat well. Cover; refrigerate about 1 hour or until firm enough to handle. 2. Heat oven to 325°F. Stir together egg, brown sugar, 1 tablespoon melted butter, vanilla and salt in small bowl until well blended. 3. Shape chilled dough into 24 balls (1 inch each). Place balls in ungreased small muffin cups (1-3/4 inches in diameter). Press onto bottoms and up sides of cups. Place 2 Mini Kisses in each cup. Spoon about 1 teaspoon pecans over chocolate. Fill each cup with egg mixture. 4. Bake 25 minutes or until filling is set. Lightly press 1 Mini KissTM into center of each cookie. Cool in pan on wire rack. Makes 24 cups

TINY PECAN TARTS

Steps:

• To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
• To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

PECAN KISSES

Steps:

• Preheat oven to 250 degrees.
• Beat the egg white until soft peaks form.
• Add the sugar and vanilla gradually.
• Add the pecans.
• Grease a cookie sheet.
• Using a teaspoon, place pecan kisses 1" apart on the cookie sheet.
• Bake for 30 minutes.
• Turn the oven off.
• Let the pecan kisses sit in the oven an additional 30 minutes.
• Store in an airtight container.

PECAN KISSES

Steps:

• 1. Preheat oven to 300 degrees F. Beat Egg Whites until peaks form. Add the Brown Sugar gradually, & Vanilla Extract, as you use your electric mixer. For the Pecans you gently STIR them in, to coat well.
• 2. At this point you can use parchment paper on the cookie sheet, or spray cookie sheet with Pam or just lightly coat with some vegetable oil, very lightly. Wipe off excess. This will help in the pecans once cooked less likely to stick. Oh and now they sell something just for not sticking and baking.
• 3. Next you are going to do the hardest part...laying each coated pecan on the cookie sheet with some room in between. Bake approximately 30 minutes until lightly browned. Park cookie sheet on a cookie rack to cool a bit. Easy with the spatula getting them off the cookie sheet. Seal in an airtight container.
• 4. You can freeze these to wait on the holiday but trust me, they are just as good eaten straight out of the freezer. If any broken pieces of pecans, no sweat, just use a spoon and spoon up a wad of a size that works for you and bake away. The pecan halves makes for a nice presentation and shows effort on your part.