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roll (16.5 oz) refrigerated sugar cookies
tablespoons Gold Medal® all-purpose flour
cup packed brown sugar
tablespoons butter or margarine, softened
tablespoons light corn syrup
cup chopped pecans
Heat oven to 350°F (325°F for dark or nonstick pan). Grease 36 mini muffin cups with shortening; sprinkle lightly with flour.
In medium bowl, break up cookie dough. Stir or knead in 2 tablespoons flour until well blended. Divide dough into 36 pieces. Shape each piece into a ball; place in muffin cups. With thumb, make indentation in center. Bake 6 to 8 minutes or until light golden brown.
Meanwhile, in medium bowl, beat egg. Stir in brown sugar, butter, corn syrup and vanilla until well blended.
With back of measuring teaspoon, remake indentations in partially baked cookie cups. Spoon about 1 teaspoon pecans into each cup; top with about 1 teaspoon brown sugar mixture.
Bake 8 to 12 minutes or until edges are golden brown. Cool in pan on cooling rack 5 minutes. Run knife around edge of each cookie to loosen; cool 1 to 2 minutes longer. Remove cookies from muffin cups; place on cooling racks.
Makes 36 servings (1 cookie)
Make the Most of This Recipe With Tips From The Betty Crocker
If you purchase pecan pieces, you will need to chop them a bit smaller. You can do this with a sharp knife, or use a small food processor or nut chopper.
1 Serving (1 Serving)
(Calories from Fat 45),
Total Fat 5g
(Saturated Fat 1g,),
Total Carbohydrate 16g
(Dietary Fiber 0g,
Percent Daily Value*:
1 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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