Monday, March 23, 2009

Pecan Treasures

My friend Amy made these yummy treats and shared them with me. She used a Pillsbury refrigerated pie crust for 24 mini muffin size pies. She visited for this great recipe.
  • 1/2 c. butter
  • softened1 sm. pkg. (3 oz.) cream cheese
  • softened1 c. flour
    Combine butter, flour and cream cheese, mixing well. Roll into small balls, pat to fit bottom and sides of very small muffin pans. Fill with pecan filling. Bake at 325 degrees for 30 minutes.


  • 2/3 c. pecan halves
  • 1 egg
  • 2 tbsp. butter, melted
  • 1/8 tsp. salt
  • 3/4 c. brown sugar
  • 1/4 c. white corn syrup
  • 1 tsp. vanillaCandied cherries (optional)
    Combine all ingredients, except pecans and cherries; beat until well mixed. Fold in pecans. Fill pastry shells and top with a candied cherry, if desired. Bake at 325 degrees for 30 minutes.
    Makes 24 nuggets.