These Pecan cookie cups were served with ice cream at mine and Matt's wedding dinner. Matt was so nervous about speaking in front of everyone, that he couldn't enjoy the food. I have been trying to find this recipe for a long time so I could recreate our wedding dinner! I'm so excited to have it now and what's even more exciting is that they are really simple to make!
Makes about 18 cookie cups.
Cookie Cups:
¼ C. unsalted butter, room temperature
1/3 C. sugar
2 T. light corn syrup
1/3 C. flour
1 C. coarsely ground pecans
1 t. vanilla extract
Position rack in center of oven and preheat to 350. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine. Using a 1" cookie scoop, spoon the cookie batter onto the parchment and space 3" apart. They spread out quite a bit. Bake for 10 minutes. Remove from oven and let them sit for 1 minute. Working quickly, gently remove each cookie from the cookie sheet and mold over the underside of a muffin tin. It only takes a couple minutes for the cookies to cool and set. You can then place them on a wire rack to cool completely. These store well in an air tight container for about a week.
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