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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup butter or margarine, softened |
1/2 cup firmly packed brown sugar |
2 eggs |
1/4 cup all-purpose flour |
pinch of salt |
1/2 cup finely chopped pecans |
1 teaspoon vanilla extract |
vanilla ice cream |
Directions:
1. Cream butter in a medium mixing bowl; gradually add sugar, beating well. Add eggs; beat well. Stir in flour, salt, pecans, and vanilla.
2. Drop batter by 2 tablespoonfuls, 3 inches apart (2 cookies on each baking sheet), onto greased and floured baking sheets.
3. Bake at 325° for 10 minutes or until browned. Immediately remove cookies from baking sheet, and shape over outside of eight inverted 6-ounce custard cups. Let cool. Carefully unmold pecan crisp cups from outside of each custard cup.
4. Place a scoop of ice cream in each cup. Top with Caramel Sauce, and serve immediately.
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