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Pecan Goody Cups Recipe

Pecan Goody Cups Recipe photo by Taste of Home

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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

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Pecan Goody Cups

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(11-20) of 27 reviews

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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?

Reviewed on Dec. 19, 2011 by cherylrein

I make these every year and they are really good. I use chopped pecans, though. I agree, it's hard to get the filling to not overflow. I make tons of cookies every year and these look great on my cookie plates.

Reviewed on Dec. 19, 2011 by lcurtis

Cojon, my mother is allergic to eggs also and I'm always trying to make something that doesn't have eggs in it. Can you tell me what your "Egg Replacer" is or contains?

Reviewed on Dec. 19, 2011 by cheffrannie

Yes I will make again it is a recipy that I had lost and now found Thank You. If done right cream cheese will not overpower the tart

Reviewed on Dec. 19, 2011 by MommaAgain

These are WONDERFUL - especially when still a little warm! The recipe is very easy to follow, is does take a little work but it is WORTH every ounce of energy!