Editor’s note: The recipe for Pecan Nut Cup Cookies originally published in the Nov. 10 issue was incomplete; here is the recipe in its entirety.
PHOTO COURTESY OF JOSEPHINE BIVONA
INGREDIENTS
FILLING
1 beaten egg
½ cup brown sugar
¾ cup chopped pecans
COOKIE DOUGH
½ cup butter, softened
½ cup granulated sugar
1 egg
1 tsp of almond extract
1 ¾ cups of all-purpose flour
1 3oz cream cheese
DIRECTIONS
Preheat oven to 375 degrees; You will need an ungreased mini-muffin pan.
Mix cookie dough by hand until smooth.
Press one teaspoon of the dough into each mini-muffin cup then add one teaspoon of the filling to each one.
Bake for 20-25 minutes until the top of crust is slightly brown.
Remove from oven, completely cool, sprinkle a little confectioner’s sugar on top of each cookie and serve.
The cookies can be stored in a cool area for up to two weeks. Makes 3 dozen cookies. This recipe can also be doubled. Enjoy!
—Submitted by Josephine Bivona, St. Kilian parish in Mission Viejo