Pecan Goody Cups Recipe

Pecan Goody Cups RecipePhoto by: Taste of Home Pecan Goody Cups Recipe Rating 4

These miniature tarts feature whole pecans, a caramel-like filling, and a butter and cream cheese crust that melts right in your mouth. —Janice Hose, Hagerstown, Maryland

This recipe is:

Diabetic Friendly

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Pecan Goody Cups Recipe
  • Prep: 35 min. + chilling Bake: 20 min./batch
  • Yield: 48 Servings
35 20 55

Ingredients

  • 3/4 cup butter, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 cups all-purpose flour
  • FILLING:
  • 1-1/2 cups packed brown sugar
  • 2 eggs
  • 1 tablespoon butter, melted
  • 48 pecan halves

Directions

  • 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. Yield: 4 dozen.

Nutritional Facts 1 cookie equals 97 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 38 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Pecan Goody Cups in Taste of Home June/July 2006, p16

Healthy Cooking

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Reviews for Pecan Goody Cups (22)

Pecan Goody Cups Recipe

Pecan Goody Cups

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Reviewed on Jan. 22, 2012 by 7b9gju89

One of my fav recipes! I bought a Taste of Home magazine and decided to try out some recipes. This was one of them. It is easy to make and so delicious. (It's something about the cream cheese crust!) Everyone I have made it for really likes it too and wants me to make it for every gathering.


Reviewed on Jan. 19, 2012 by Coryskitchen

My family loved these treats! Even my picky hubby! I followed the advice of "ani2951" and added more cream cheese with minced pecans in the filling. So good! my only mistake was not doubling the recipe...they were gone in a day and a half! :D


Reviewed on Jan. 16, 2012 by ani2951

This was a great recipe. They are a great 'grab-n-go' kind of dessert. I made the recipe my own and changed it slightly by adding 1/2 cup crushed pecans and a teaspoon of vanilla in the filling to give it a little more depth. I also used a whole 8oz block of cream cheese in the crust. In reading others' comments I didn't have any trouble at all with them overflowing. I used a not quite full 18/8 Farberware scoop to help make sure I put the same amount in each one. They puffed up a little bit like a pecan pie but never overflowed. This is definitely a keeper, hence why I am about to make more this month. I made some last month and 4 dozen just went way to fast!


Reviewed on Jan. 04, 2012 by MaryThompson

Loved them, added to my list of Christmas cookies. Will definetly make again! EASY.


Reviewed on Dec. 31, 2011 by auntojan

Crust tasted like cardboard..Maybe ok if starting with a different crust


Reviewed on Dec. 24, 2011 by krabon6

These came out excellent! I only filled them 3/4 and didn't have any problems with them overflowing. I'm adding these to my holiday cookie list.


Reviewed on Dec. 23, 2011 by monakenna

The flavors were amazing. I was so surprised that a diabetic friendly cookie could taste SO good. The reason I gave it 4 stars instead of 5 is because although I greased the pans, they stuck terribly and about half of them ended up coming out mangled. However, a cookie should first and foremost taste good. This one does, so it's a winner I'll make again.


Reviewed on Dec. 23, 2011 by bitzee

My sister found this recipe probably close to 20 yr's ago in TOH and has been in the family every yr. since. the mini muffin pan's that are shallower but little bit bigger around work the best for us. either way only fill cups 3/4 full as they do puff alot. also we sprinkle finely chopped pecan's on the bottom then put the filling over...they are time consuming but worth it....make assembly line, goes faster!


Reviewed on Dec. 22, 2011 by Gail Hurricane

It is hard to judge as to how much filling to put in the cup. I ruined my mini cupcake pans. It would seem if you are gong to submit a recipe you would at least give some idea of how much filling to put in.


Reviewed on Dec. 22, 2011 by GoodLuckBear

This is the first TOH recipe that I have had trouble with but I see that others have had trouble with these tarts overflowing. I actually had a fire in the bottom of my oven and could not finish baking them. I won't make them again. TOH: what could we be doing wrong that causes this problem?

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