Pecan Pie Bites
These bite sized pecan pies have a buttery and flaky crust, and are filled with delicious and easy to make pecan pie filling!
Ingredients
- 1 cup unsalted butter
- 6 oz cream cheese
- 2 cups sifted flour
- 2 cups chopped pecans or walnuts
- 2 eggs
- 2 cups packed brown sugar
- 2 tsp vanilla extract
- maraschino cherries
Instructions
- Pre-heat the oven to 375 degrees F.
- Cut the butter and cream cheese into the sifted flour until the particles are about the size of small peas. If they are not sticking well, add 1 tbsp of water. Press together until a dough ball forms.
- Grease a mini muffin tin. Rip off a small piece of dough, and line the tin by pressing it with your thumb and fingers.
- In a bowl, mix the eggs, brown sugar, vanilla extract and the chopped pecans. Scoop 2 tsp of this mixture over the cookies, and top each cookie with a maraschino cherry (or 1/2 of a cherry if you do not have enough for each cookie).
- Bake in the oven for 20-23 minutes until golden brown and toasty! Transfer to a wire rack to cool and enjoy!
Notes
Tips:
- These cookies will last up to 1 week in an air tight container.
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