Back to Pecan Goody Cups

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Pecan Goody Cups Recipe

Pecan Goody Cups Recipe

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
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min./batch YIELD:48 servings

Ingredients

  • 3/4 cup butter, softened
  • 6 ounces 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

  • 1. 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.
  • 2. 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.
  • 3. 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 each: 97 calories, 6g fat (3g saturated fat), 21mg cholesterol, 38mg sodium, 11g carbohydrate (7g sugars, trace fiber), 1g protein Diabetic Exchanges:1 starch, 1 fat

Reviews for Pecan Goody Cups

Sort By :
MY REVIEW
Reviewed Oct. 27, 2014

"These are great and although not easy I certainly don't consider them hard to make. They freeze well so they can easily be shipped. I've even cheated and used store bought pie crust , chopped pecans to quicken the process and they are always great."

MY REVIEW
Reviewed Apr. 15, 2014

"I've been making these for many yrs..our family calls them pecan tassies & its a traditional Xmas cookie in our home. Vanilla is a must for filling ! I have had times when the tarts have stuck but I lightly spray my pans & it works great ! If u haven't tried these try them with an open mind because they can be addicting!"

MY REVIEW
Reviewed Apr. 14, 2014

"I am mystified by the negative comments! I have been making these, aka Pecan Dainties, since 1968. My recipe makes more filling (2.25 C packed brown sugar, 4 eggs, 3 T butter, melted, AND 1 T vanilla extract), and calls for finely chopped pecans rather than one whole pecan. I sprinkle a teaspoon of chopped pecans (or walnuts) in the bottom of each FROZEN cup, then fill each cup 3/4 full with filling, and top with another teaspoon or so of chopped nuts. I allow the dainties to cool completely in the pan, which helps with the removal issue mentioned by some. If the filling has overflowed onto the top of the pan, gently run a sharp knife under the cooked filling, and then in between the dainty and the pan. Properly cooked, the crust will be golden brown, the filling delightfully caramelized, and after a day, many will be yummy chewy. Please don't let the negative remarks scare you away from these. If making for the first time, it might be beneficial to make some with the whole nut, and some with the chopped nuts; then decide which appeals to you the most."

MY REVIEW
Reviewed Apr. 14, 2014

"Great it is yummy"

MY REVIEW
Reviewed Dec. 15, 2013 Edited Nov. 16, 2014

"I have made these little cups of happiness every year since the recipe came out. Everyone loves them, I do add a teaspoon of Vanilla Extract to the filling and I toast the pecans it gives them that little bit of extra flavor"

MY REVIEW
Reviewed Dec. 1, 2013

"I made these in place of a pecan pie. The pecan pie lovers in the family loved them. Easy to make and handy to eat. The family fought over the leftovers."

MY REVIEW
Reviewed Aug. 28, 2013

"Just like eating pecan pie, but in smaller bites."

MY REVIEW
Reviewed Jun. 15, 2013

"While not hard to make, I found the actual taste a bit lacking. I made them for a church pot luck - all 48 - and came back home with 41 of them. I don't know why folks chose not to choose them - they looked cute - but weren't a big hit. Another Toh disappointment."

MY REVIEW
Reviewed Nov. 21, 2012

"3 of us made this recipe. It only makes 36 cups and that is being very skimpy with the filling. Used Wilton 24 mini cup pan."

MY REVIEW
Reviewed Nov. 12, 2012

"I was disappointed because I was expecting these to taste like pecan pie. They're just OK tasting to me."

MY REVIEW
Reviewed Nov. 9, 2012

"I've been making these for 38 years...one of my favorites...I chop my pecans first , easier to get pecan in every bite"

MY REVIEW
Reviewed Nov. 8, 2012

"These were excellent, everyone loved them and asked for the recipe. To the reviewer that was upset because the person did not say how much to filling to put in the tarts, I only have one comment. Common sense and eye balls would tell you!"

MY REVIEW
Reviewed Nov. 8, 2012

"I've been making these "Pecan Tea Tassies" for 40+ years. They are my oldest son's favorite "Christmas Goodie"."

MY REVIEW
Reviewed Jan. 22, 2012

"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."

MY REVIEW
Reviewed Jan. 19, 2012

"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"

MY REVIEW
Reviewed Jan. 16, 2012

"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!"

MY REVIEW
Reviewed Jan. 4, 2012

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

MY REVIEW
Reviewed Dec. 31, 2011

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

MY REVIEW
Reviewed Dec. 24, 2011

"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."

MY REVIEW
Reviewed Dec. 23, 2011

"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."

MY REVIEW
Reviewed Dec. 23, 2011

"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!"

MY REVIEW
Reviewed Dec. 22, 2011

"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."

MY REVIEW
Reviewed Dec. 22, 2011

"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?"

MY REVIEW
Reviewed Dec. 19, 2011

"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."

MY REVIEW
Reviewed Dec. 19, 2011

"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?"

MY REVIEW
Reviewed Dec. 19, 2011

"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"

MY REVIEW
Reviewed Dec. 19, 2011

"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!"

MY REVIEW
Reviewed Dec. 18, 2011

"Cream cheese overpowered the filling. Filling ran over the tops no matter how you tried to underfill. Not a keeper for me."

MY REVIEW
Reviewed Dec. 18, 2011

"I read this recipe in the TOH in 2009 and have been making them since. Everyone always wants the recipe. This year I used a brown sugar substiute and I can't even tell the difference."

MY REVIEW
Reviewed Dec. 18, 2011

"The crust was tasteless and dry; filling boiled over; preparation time was a lot longer than stated."

MY REVIEW
Reviewed Dec. 18, 2011

"The filling overflows no matter if you fill them to the top or fill them halfway. They taste good, but they look messy because they overflow."

MY REVIEW
Reviewed Dec. 17, 2011

"These are fantastic! Was looking for something simple for Christmas when the kids and grandkids come over. Made just two revisions. Since I'm allergic to eggs, I used the "Egg Replacer" equivalent for the two eggs and I also used chopped pecans. They went fast, and it was just my husband and myself."

MY REVIEW
Reviewed Dec. 17, 2011

"I added these to my Christmas Cookie Platters this year and I received so many compliments. They are wonderful."

MY REVIEW
Reviewed Dec. 17, 2011

"Delicious without being overly sweet!!"

MY REVIEW
Reviewed Aug. 9, 2011

"These are DELICIOUS!!!! I love that my home is always filled w/ teens & pre-teens but with them comes large appetites. This is a recipe the kids always ask me to make for them. Warning!!! They dissapear rapidly - make a double batch!"

MY REVIEW
Reviewed Apr. 2, 2011

"Pastry is not as flaky as my regular Crisco pastry but would be very sturdy for little quiches. The flavour of the cream cheese comes through. They are like little butter tarts - not a pecan pie."

MY REVIEW
Reviewed Dec. 27, 2010

"Billing these as similar to pecan pie set the bar high, and although these were ok, I don't think they quite lived up to that."

MY REVIEW
Reviewed Dec. 24, 2010

"I have made these for years and I use my med scoop from pampered chef for the dough and the smalles scoop for the filling. I also have a wooden mallot that is just right for pushing the dough into the mini muffin cups. This is so easy to make when using the proper kitchen tools."

MY REVIEW
Reviewed Oct. 30, 2010

"These stared out a nightmare for me! I guess I was thinking they would be a quick treat, but they do take a little time. Molding the dough into the muffin cups was a little challenging. I ended up using a shot glass dipped in flour to kind of flattent he dough and start pushing it the sides. Even after a little trial and error, they weren't pretty but they were still delicious! I am going to look for a tool to help me mold the cups and will definately make again. I migt try putting chopped pecans in the filling as well!"

MY REVIEW
Reviewed Jan. 26, 2010

"I was able to easily get 48 servings. The first batch I made, I filled too full and they overflowed while baking. They were also very hard to remove from the pan. I really liked the flavor of the filling so I made the next batch in regular muffin tins lined with paper baking cups. This held more filling and made it easier to remove from the pan. I cooked them for the same amount of time and they turned out fine. Next time I will make them in the regular muffin tins with the paper liners again."

MY REVIEW
Reviewed Jan. 7, 2010

"These are great! My family loved them, I made a double receipe for Christmas. My daughter said she would rather have these then Pecan pie."

MY REVIEW
Reviewed Jan. 1, 2010

"These are so good!!!! The next time I make these I am going to double the crust part of the recipe. I only got 29 cups."

MY REVIEW
Reviewed Dec. 22, 2009

"Sweet, buttery, and nutty; I love the bite size cups! They taste like mini pecan pies. Don't fill them all the way to the top, the filling expands slightly while baking and will overflow."

MY REVIEW
Reviewed Dec. 18, 2009

"You have to try this recipe! It was DELISH and soooo easy to make!! My husband, kids, and coworkers loved it! This one is a keeper for sure!"

MY REVIEW
Reviewed Dec. 18, 2009

"these are wonderful cookies, but I only got 29 not 48 like the recipe says. Did everyone get 48?"

MY REVIEW
Reviewed Dec. 17, 2009

"This cookie is fantastic! This will definitely be a new Christmas favorite."

MY REVIEW
Reviewed Dec. 12, 2009

"Ive not made these yet, but I'm going to make them for Christmas, for sure! THEY DO SOUND YUMMY !! sulynn051467, to answer your question, I wouldn't know any reason they couldn't be frozen after they are cooled and baked. Wrap them very well or put them in an AIR-TIGHT container and freeze. I freeze Pecan pie after baking and it freezes very well. Good luck."

MY REVIEW
Reviewed Dec. 11, 2009

"Awesome."

MY REVIEW
Reviewed Dec. 9, 2009

"Wow - these disappeared really fast. My husband has already declared these a must-make-often."

MY REVIEW
Reviewed Dec. 9, 2009

"This is Wonderful."

MY REVIEW
Reviewed Dec. 8, 2009

"I made these for a cookie exchange and a tea. All of the ladies (10) wanted the recipe and thought it was the best crust. I do reccommend sprinkling powdered sugar on top as in the picture. It's not in the recipe."

MY REVIEW
Reviewed Dec. 8, 2009

"Several years ago I bought the wooden tool from Pampered Chef to make these shells. It is wonderful. I've been making these for a long time and also make and bake the shells, then fill with cherry, lemon, chocolate pie filling or with a german chocolate coconut filling. Always well eceived."

MY REVIEW
Reviewed Dec. 7, 2009

"My granddaughter and I made these. They are delicious. I was told I HAD to make these for Christmas."

MY REVIEW
Reviewed Dec. 5, 2009

"CAN THESE BE FROZEN?"

MY REVIEW
Reviewed Nov. 24, 2009

"Been making these little goodies for years. People always ask for the recipe, so have carried it around with me when I bake these. I always give Taste of Home credit for the recipe."

MY REVIEW
Reviewed Dec. 17, 2008

"Thank you so much for this recipe. I have made these for Christmas and my whole family loves them!"

MY REVIEW
Reviewed Oct. 31, 2008

"Can I omit the pecan halves as my niece is alergic to nuts. How about if I top with a Candy Kiss. Thank you,"

Loading Image