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Preheat oven to 350°F. Mix together your corn Syrup (you can use light or dark), eggs, granulated sugar, butter, vanilla, and pecans. Pour the mixture into pie crust. Bake on center rack of oven for 60 to 70 minutes. Cool for at least 2 hours on wire rack before serving.
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Then, pour the filling over the chopped pecans, about ¾ of the cup. Be careful not to fill the cups too full, or the filling will spill out of the cup when baking. Preheat oven to 350°F (175°C or 180°C) and bake for 14 to 16 minutes. Once out of the oven, let them sit in the pan for at least 30 minutes to set.
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Instructions. Preheat oven to 350°F. In a small saucepan melt the butter and chocolate over medium-low heat until melted, stirring frequently. Remove from heat and allow to cool slightly. In a large bowl mix together corn syrup, eggs, brown sugar, cocoa powder, salt, and vanilla until smooth.
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Preheat oven to 350°F. 1. To prepare dough: Beat butter until very light and creamy. Add 1 1/2 cups sugar and continue mixing until light and fluffy. 2. Add egg, vanilla and salt and beat until very well combined. 3. Sift flour, baking soda and cream of tartar together and add in one step to above. Mix until dough forms.
Pecan Pie Cookie Cups Big Bear's Wife
In medium bowl, whisk eggs. Add corn syrup, brown sugar, melted butter, salt and vanilla and mix until blended. Stir in chopped pecans. Fill each muffin tin 3/4 of the way full with filling. Bake 25-30 minutes until golden brown. Allow to cool before topping with Chocolate Drizzle or Powdered Sugar.
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Add about 1/2 tablespoon of pecan pie filling to each sugar cookie cup. Bake for 10-13 minutes or until filling is becoming a darker brown in each cup. Let cookie cups cool completely in the pan. Once cooled, gently remove from pan. The easiest way to do this without breaking the cups is gently pressing on the edges and spin them.
Pecan Pie Cookie Cups Big Bear's Wife
Preheat oven to 350 degrees and spray a mini muffin with non-stick spray; set aside. To make cookies, add shortening and sugar to a mixer (hand held or stand alone mixer both work) and mix on medium-high speed for 5 minutes.
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Place in the refrigerator to chill. Combine brown sugar and 1 tablespoon butter or margarine in a mixing bowl. Add egg and vanilla; blend well. Stir in pecans. Pat chilled dough into the bottoms of the 18 paper muffin cups. Pour in filling, distributing evenly between all cups.
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Add the butter and brown sugar to a pan and stir as it begins to melt. When the mixture boils, let it boil for a minute then add the vanilla and stir. Turn off the heat and add the heavy cream, stirring throughout. Add the cinnamon, salt, pecans, and stir until combined. Let the mixture cool for about 30 minutes.
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Chill the dough for 30 minutes, or until the dough is chilled through, yet still easy to work with. While the shortbread is chilling, cream the softened butter and brown sugar together for the pecan pie filling. Whisk in the room temperature eggs, then add the Karo, whole milk and vanilla extract, mixing until well combined.
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Press the mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden. While the crust is baking make the filling. In a large bowl whisk together the sugar, corn syrup, eggs, and vanilla until smooth. Add in the flour and salt and whisk again until combined.
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Add the flour mixture to the butter mixture and fold it in until evenly incorporated and the dough is smooth. STEP 3). Chill. Cover the bowl and refrigerate the dough for 30 minutes and line 2 large baking sheets with parchment paper. STEP 4). Fill the cookies. Scoop 2 tablespoon of dough and roll into smooth balls.
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Bake 8 to 10 minutes or until light brown. 3. Meanwhile, in medium bowl, mix Pecan Pie Filling ingredients until well blended. 4. With end of wooden spoon, reshape indentations in center of each cookie to create 1 1/2-inch opening in partially baked cookie cups. Clean off end of wooden spoon with paper towel as needed.
Pecan Pie Cookie Cups Big Bear's Wife
These Pecan Pie Cookie Cups have a sweet pecan pie filling baked inside of a sugar cookie crust to create the perfect mini pecan pie dessert for your next holiday party! This is a sponsored recipe/post for Dixie Crystals but all word, photos and opinions are mine
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Using a large cookie scoop, transfer about 3 tablespoons (45 ml) of sugar cookie dough into each of the prepared muffins cups. Press the dough into the bottom of the cup and up the sides. Bake for 10 - 12 minutes. While the cookies bake, make the pecan pie filling. In a clean microwave safe mixing bowl, add the butter, light brown sugar and maple syrup.
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Spoon 1 tablespoon of the pecan pie filling into each cookie cup. Bake for another 8 minutes or until the edges are golden brown. Cool for 10 minutes before running a knife around the edge of each cookie cup to loosen. Continue to cool in the pan for another 30 minutes before removing to make sure the cookie cups do not fall apart.