Pecan Goody Cups Recipe
- 3/4 cup butter, softened
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
- 1-1/2 cups packed brown sugar
- 2 large eggs
- 1 tablespoon butter, melted
- 48 pecan halves
- 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.
1 each: 97 calories, 6g fat (3g saturated fat), 21mg cholesterol, 38mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.
Reviews for Pecan Goody Cups
"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"
"Just like eating pecan pie, but in smaller bites."
"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."
"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."
"I was disappointed because I was expecting these to taste like pecan pie. They're just OK tasting to me."
"I've been making these for 38 years...one of my favorites...I chop my pecans first , easier to get pecan in every bite"
"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!"
"I've been making these "Pecan Tea Tassies" for 40+ years. They are my oldest son's favorite "Christmas Goodie"."
"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 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"
"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!"
"Crust tasted like cardboard..Maybe ok if starting with a different crust"
"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."
"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 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!"
"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."
"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?"
"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."
"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?"
"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"
"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!"
"Cream cheese overpowered the filling. Filling ran over the tops no matter how you tried to underfill. Not a keeper for me."
"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."
"The crust was tasteless and dry; filling boiled over; preparation time was a lot longer than stated."
"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."
"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."
"Delicious without being overly sweet!!"
"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!"
"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."
"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."
"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."
"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!"
"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."
"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."
"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."
"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!"
"these are wonderful cookies, but I only got 29 not 48 like the recipe says. Did everyone get 48?"
"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."
"Wow - these disappeared really fast. My husband has already declared these a must-make-often."
"This is Wonderful."
"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 granddaughter and I made these. They are delicious. I was told I HAD to make these for Christmas."
"CAN THESE BE FROZEN?"
"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."
"Thank you so much for this recipe. I have made these for Christmas and my whole family loves them!"
"Can I omit the pecan halves as my niece is alergic to nuts. How about if I top with a Candy Kiss. Thank you,"