Sticky Scottish Pecan Appetizers

Served in Scottish Shortbread "cups," these appetizers are sticky, salty-sweet and delicious. Shortbread has been around for many centuries, thought to have originated in Scotland as a specifically designed biscuit using yeast.

Sticky Scottish Pecan Appetizers

Prep Time

-  

Cook Time

15 minutes

Serves

-  

Served in Scottish Shortbread “cups,” these appetizers are sticky, salty-sweet and delicious. Shortbread has been around for many centuries, thought to have originated in Scotland as a specifically designed biscuit using yeast.

Over time, the base of this recipe has evolved into 1 part sugar, 2 parts butter and 3 parts flour, with additions to match desired tastes. Taste the flavor of Scotland, YANKED!

Ingredients

Savory Shortbread Crust

  • As needed Nonstick cooking spray
  • 1/4 cup butter or margarine, room temperature
  • 6 tablespoons flavored cream cheese, room temperature*
  • 6 tablespoons flour
  • *Chose the flavor you desire. I used Garden Vegetable cream cheese, but there is such a variety, I hesitate to begin naming all of them.

Filling

  • 1 egg, beaten
  • 2 tablespoons brown sugar
  • 2 teaspoons maple syrup
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans
  • 1/4 cup dried cranberries
  • 1 strip bacon, cooked crisp and crumbled

Preparation

  • 1 Preheat oven to 350-degrees F.
  • 2 Grease a 6-cup mini muffin tin with nonstick cooking spray; set aside.
  • 3 Beat all crust ingredients together with an electric mixer until it forms a dough. Pinch off 6 equal-sized balls of dough.
  • 4 Between 2 sheets of film wrap, roll each ball of dough out into a circle just large enough to cover the bottom of muffin cups and up the sides about an inch. Line each of the prepared muffin cups with rolled out dough; set aside.
  • 5 For the filling, beat all ingredients together with an electric mixer until well combined.
  • 6 Divide filling among the 6 lined muffin cups. The filling may come up over the sides of the dough slightly, but that is fine.
  • 7 Bake 18-20 minutes, or until the center of the filling is firm. Remove from oven to cool slightly before lifting out to cool enough to serve.

More

19 May

Recipe and photo courtesy of the National Onion Association, For an even heartier breakfast, stir in leftover shredded chicken with the (…)

More TFC