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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Cranberries are a delicious addition to this spin on individual pecan pies. Folks have a hard time eating only one. Ingredients:
1/2 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
1 cup king arthur unbleached all-purpose flour |
filling: |
1-1/2 cups packed brown sugar |
2 tablespoons butter, melted |
2 eggs, lightly beaten |
2 teaspoons vanilla extract |
2/3 cup finely chopped cranberries |
1/3 cup chopped pecans |
Directions:
1. In a small bowl, beat butter and cream cheese until creamy; gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. Cut dough into 12 portions. Press onto the bottom and all the way up the sides of greased muffin cups. In a large bowl, combine the brown sugar, butter, eggs and vanilla. Stir in the cranberries and pecans. Spoon into prepared crusts.
3. Bake at 350° for 25-30 minutes or until edges are golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Store in the refrigerator. Yield: about 1 dozen.
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