PECAN PIE BITES NO CRUST RECIPES
PECAN PIE BITES RECIPE | LAND O’LAKES
Steps:
- Heat oven to 350ºF. Spray 36 mini muffin pan cups with no-stick cooking spray; set aside.
- Combine 1/2 cup brown sugar, butter, egg yolk and 1/2 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.
- Shape dough into 3/4-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.
- Combine all filling ingredients in bowl; spoon 1 teaspoon filling into each cookie.
- Bake 13-15 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack.
- Remove cookies from pans by running small knife around edge of cookie. Place onto cooling rack; cool completely.
Nutrition Facts : Calories 80 calories, FatContent 5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 25 milligrams, CarbohydrateContent 10 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
BEST PECAN PIE BITES RECIPE - HOW TO MAKE PECAN PIE BITES
These Pecan Pie Bites are the cutest addition to your Thanksgiving dessert menu. They're easy to make and come together quickly—no fancy ingredients required.
Provided by Ree Drummond
Categories Thanksgiving dessert
Total Time 1 hours 25 minutes
Prep Time 40 minutes
Cook Time 45 minutes
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°. Spray 36 mini muffin pan cups with nonstick cooking spray; set aside. Combine the brown sugar, butter, egg yolk and vanilla in a bowl. Beat with a mixer on medium speed, scraping the bowl often, until creamy. Add the flour, baking powder and salt; beat on low speed until well mixed. Shape the dough into 3/4-inch balls; place each into a prepared mini muffin pan cup, pressing the dough onto bottom and up one-third of the sides of each cup, creating a shallow cup. Combine all of the filling ingredients in a bowl; spoon 1 teaspoon filling into each cookie. Bake 13 to 15 minutes or until edges are golden brown. Let cool 10 minutes in the pan on a cooling rack. Remove the cookies from the pans by running a small knife around the edge of each cookie. Place onto the cooling rack; cool completely.
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