I totally forgot to take a picture of these Pecan Goody Cups! I made them the day before and had to keep Clay and my stepson off of them Saturday night!

The little size was just perfect for popping in your mouth. I did change it up by chopping up the pecans and adding them to the filling. They did not look as pretty as these, but I guess that’s why these were photographed for a magazine, and mine was not!

My Mimi said she used to make these, and they’re called Pecan Tassies. A Southern thing. The thing that took the longest was shaping the shells in the mini muffin pan.

If you had a tart shaper (like this one), it would make things a lot easier. I know what I’m ordering in my next Pampered Chef order!

These are yummy, and I’m thinking about putting them on the Holiday Baked Goods Gift List.

Pecan Goody Cups Recipe:

**Photo Courtesy of Taste of Home

Pecan Goody Cups Ingredients:

3/4 cups butter, softened
6-oz. 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

How To Make Pecan Goody Cups:

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 the filling, in a small bowl, combine the brown sugar, eggs, and butter.

Roll dough into 1-inch balls. Press onto the bottoms and up the sides of greased miniature muffin cups (or use a tart shaper). Spoon filling into cups; top each with a pecan half (I chopped the pecans and added them to the filling).

Bake at 350 degrees for 20-25 minutes or until golden brown (Mine were in about 22 minutes). Cool for 2-3 minutes before removing from pans to a wire rack. Store in an airtight container.

Enjoy!

(adapted from Taste of Home)

Pecan Goody Cups

Ingredients

3/4 cups butter, softened
6-oz. 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

Instructions

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 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter.
Roll dough into 1-inch balls. Press onto the bottoms and up the sides of greased miniature muffin cups (or use a tart shaper). Spoon filling into cups; top each with a pecan half (I chopped the pecans and added them to the filling).
Bake at 350 degrees for 20-25 minutes or until golden brown (Mine were in about 22 minutes). Cool for 2-3 minutes before removing from pans to a wire rack. Store in an airtight container.

Nutrition Information:

Amount Per Serving: Calories: 281Total Fat: 4gCarbohydrates: 50gProtein: 10g