If you’re starting to plan your Thanksgiving menu, be sure to add these to the list. I made them for a friend’s birthday recently, and will be making them again for Thanksgiving because they were so good (and so easy).
As a result of the upcoming finals season, this post will be the last until I come out on the other side (and am then officially half way done with law school). I will be back in mid-December. Happy holidays everyone!
Recipe adapted from here.
1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup flour
1/4 cup cornmeal
1 teaspoon sugar
1 teaspoon cinnamon
2/3 cup pecans, chopped
1/2 cup brown sugar
1 tablespoon butter, melted
1 tablespoon water
1 teaspoon vanilla
1. In the bowl of your electric mixer fitted with the paddle attachment, mix the butter and cream cheese on a high speed until smooth. Add the flour, cornmeal, sugar, and cinnamon. Once clumps start to form, form into a ball with your hands. Wrap it in plastic wrap and place it in the fridge for half an hour.
2. Preheat the oven to 350 degrees, and grease two cupcake pans (this makes 24 mini pies).
3. In a bowl, mix the pecans, brown sugar, butter, water, vanilla, salt, and egg. Mix well with a fork.
4. Break the dough into 24 balls. Place each ball in the cupcake tin and use your fingers to press the dough flat on the bottom and up the sides a bit. Place about 1/2 tablespoon of filling into each tin.
5. Bake for 20 minutes, just until filing is set. Let them cool completely before removing them from the pans.