1 (15-oz.) package Pillsbury All Ready Pie Crusts
2 teaspoons flour
Filling
2/3 cup chopped pecans
¾ cup firmly packed bronw sugar
1 tablespoon margarine or butter, softened
1 teaspoon vanilla
1 oz. (1 square) semi-sweet chocolate, melted, cooled
1 egg
Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375º F. Unfold each crust; remove top plastic sheets. Press out fold lines. Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts. Invert and remove remaining plastic sheets. Using a 2 5/8 to 2 ¾-inch round, scalopped cookie cutter, cut 12 rounds out of each crust. Gently press rounds, floured side down, into 24 ungreased miniature muffin cups.
Sprinkle 1/3 cup of the pecans evenly into pie crust-lined muffin cups. In small bowl, beat brown sugar, margarine, vanilla, chocolate and egg just until smooth (do not overbeat; mixture should not be bubbly). Spoon teaspoonful of filling over pecans in each cup. Sprinkle with remaining 1/3 cup pecans.
Bake at 375º F for 18 to 22 minutes or until filling is set and crust is light golden brown. Cool 1 minute; remove from pans. 24 cookies.
No comments:
Post a Comment