Pecan Goody Cups
Total TimePrep: 35 min. + chilling Bake: 20 min./batch
Mmm, very good. Felt it needed maybe salt. Used a whole brick of cream cheese, added a bit more flour
Also known as "Tea Tassies" I make them for Christmas every year, they are my oldest son's favorite. Delicious!!
This is a wonderful recipe....one bite dessert! I never come home with any left in the container.
I thought these were tasty, and really not that difficult. However, I will say to the person who made the comment about 'eyeballs and common sense', not everyone has the same amount of experience and comfort level in the kitchen. Even with my level of experience, I prefer specific instructions the first time I make a new recipe myself. I used my kitchen scale to determine how to evenly divide up the dough, and I used about a teaspoon of filling in each cup.
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.
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!
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.
Great it is yummy
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
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.