RECIPE FOR PECAN BITES RECIPES
PECAN BITES RECIPE - FOOD.COM
Make and share this Pecan Bites recipe from Food.com.
Total Time 42 minutes
Prep Time 20 minutes
Cook Time 22 minutes
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine brown sugar, flour, and pecans. Set aside.
- Combine butter and eggs; mix well.
- Stir in flour mixture.
- Fill greased and floured miniature muffin cups two-thirds full.
- Bake at 350°F for 22-25 minutes (It took about 22 minutes).
- Remove immediately to cool on wire rack.
Nutrition Facts : Calories 126.8, FatContent 8.8, SaturatedFatContent 3.6, CholesterolContent 31.2, SodiumContent 45.8, CarbohydrateContent 11.6, FiberContent 0.5, SugarContent 9, ProteinContent 1.3
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
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- 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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