Oh it’s my most favorite time of the year…Christmas Cookie Season! It is hard to believe that it is December already because of the blur the last three to four months have been. The weather always being so nice doesn’t help either (not that I am complaining!) My boyfriend and I decorated our apartment this weekend and I started baking so it is starting to feel a little bit more like the holidays. I am trying to cut back on the cookies this year by splitting the twelve with M. However, since we are doing 12 completely new recipes this year, I am still going to make a couple of the classics which will probably equal out the to same as last year. Hope they let me bring cookies on the plane!
The mini pecan pie bites are something I started making a few years ago. One of my first bosses/career mentor gave me the recipe from her Southern Living magazine because she knew I loved baking and she wanted me to make them. I was a little hesitant at first because I had never had pecan pie before, but sure enough they came out delicious. I haven’t had them in my Christmas line-up the last few years because I misplaced the recipe. Luckily, while I was moving I found the recipe in one of my cookbooks. These little pies are deliciously addictive and unlike full size pies, you can eat them in multiples!
- 3 cups of chopped pecans
- ¾ cup of sugar
- ¾ cup dark corn syrup
- 3 large eggs
- 2 tbsp. melted butter
- 1 tsp. vanilla extract
- ½ tsp. salt
- 4 packages of frozen mini-phyllo pastry shells
- Preheat oven to 350
- Place chopped pecans on a baking sheet and toast in the oven for 8-10 minutes until fragrant
- Stir together sugar and corn syrup in a medium sized bowl
- Stir toasted pecans, eggs, butter, vanilla and salt into the sugar mixture
- On two baking sheets line up the mini phyllo pastry shells
- With a small cookie scoop or a teaspoon measuring spoon, fill phyllo shells with the pecan mixture
- Bake one sheet at a time for 20-22 minutes until set.
- Remove from oven and let cook on wire racks for at least 30 minutes
- Store in an airtight container for up to three days or freeze to store for up to three weeks.
Source- Slightly adapted from Southern Living- November 2008
