Ad – This is a sponsored conversation written by me on behalf of Crisco®. The opinions and texts are all mine.
I think the baking season has started…
I know I have the itch. Do you? When November hits, I just want to bake and then bake some more. That’s why when Crisco® had an opportunity to create a cookie recipe with their All-Vegetable Shortening for their Bake It Better Challenge, I immediately took it on!
We’ll get to these adorable Pecan Pie Cookie Cups in a minute, but first let’s talk about shortening versus butter. Both are fats that are used in baking. Fats are needed in baking – they effect a ton of things like texture and flavor.
In this case, Crisco All-Vegetable Shortening creates a cookie that is light and fluffy and doesn’t spread in the oven due to shortening’s higher melting point than butter.
I decided to make a cookie cup with the recipe and the cups turned out like little puffy clouds – they’re awesome. Seriously awesome. They’re the perfect little bowl to hold a caramel pecan filling. They’re soft, a little chewy and have the perfect amount of crumb.
The dough is super soft and light – so easy to work with. What I really liked about the All-Vegetable Shortening besides the cookie results, was that the Crisco baking sticks come in 1 cup measurements. A ton of recipes call for 1 cup of fat so these little packages are perfect!
To make these Pecan Pie Cookies Cups all you have to do is make the dough and press it into a greased mini muffin pan and bake for about 8-10 minutes.
This is how they look before they are baked. They will puff up a little while baking so when they’re done and slightly cooled, I simply used my finger to press the centers down a little so they were ready to be filled with PECAN CARAMEL FILLING.
This is after they are baked and filled. They look pretty much the same, right? That’s because the dough is so light and fluffy. The pecan caramel filling take just minutes to make and is to die for. After you fill the cups, all you have to do is wait.
I know…that can be hard.
But just look what happens. The filling sets and you can dig in. You can tell from this picture how soft the cookie is. The fluffy texture of the cookie cups with the crunchy caramel filling go so well together!
Make sure to tag your Crisco recipes with the hashtag #BakeItBetter on your social media channels! We would love to see what you create!
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 3 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Crisco All-Vegetable Shortening
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 tablespoons milk (I used whole, but any kind will do)
- 2 teaspoons pure vanilla extract
- 1 cup light brown sugar, packed
- ½ cup (1 stick) butter (salted or unsalted is fine)
- ⅓ cup honey
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans
- Preheat oven to 350 degrees and spray a mini muffin with non-stick spray; set aside.
- To make cookies, add shortening and sugar to a mixer (hand held or stand alone mixer both work) and mix on medium-high speed for 5 minutes. Scrape down sides of bowl.
- Next add egg, milk and vanilla. Mix again until combined, scraping down sides of bowl as necessary.
- Next, mix together flour, baking powder and salt in a small bowl.
- With mixer on low-speed, gradually add in flour mixture until incorporated. You may need to turn mixer on high speed for a few seconds to get the crumbs on the bottom to mix in. Dough should clump up.
- Measure about 1 tablespoon of dough and press down into mini muffin pan (see picture above in post) to form a cookie cup.
- Bake for about 8 minutes. Remove, let cool slightly. If the cookie cups puffed up, use your finger to press down in the middle to create a bowl for the pecan pie filling.
- To make the pecan pie filling, add butter, brown sugar, honey and heavy cream to a sauce pan and place over medium heat. Whisk until melted then bring to a boil and boil for one minute. Remove from heat and add vanilla and pecans, whisk once more.
- Fill each cookie cup with pecan pie filling and let rest until completely cooled. Use a knife to remove from pan. Enjoy!
Sugar Cooke Recipe from Crisco®. Pecan Pie Filling Recipe slightly adapted from Just A Taste
Ad – This is a sponsored conversation written by me on behalf of Crisco®. The opinions and text are all mine.