Luscious Pecan Pie Shortbread Pudding
2 jumbo muffin pans (6 ct. each)
12 jumbo foil muffin liners
12 H-E-B Pecan Treasures Shortbread Cookies
4 whole lg. H-E-B Eggs, beaten
1 tsp. H-E-B The Baker's Scoop Double Vanilla Extract
1 c. H-E-B Brown Sugar
1/3 c. light corn syrup
1 1/2 c. pecan halves
Heat oven to 350°F. Line muffin cups with foil liners, spray with
non-stick cooking spray, place one cookie in each, set aside.
Combine eggs, vanilla, brown sugar and corn syrup in bowl; blend 1 min
ute on medium speed with mixer. Set 12 pecan halves aside for garnish,
chop remaining pecans. Add chopped pecans to egg mixture and spoon 2
1/2 tablespoons over cookie in each muffin cup. Top with a pecan half.
Bake on center oven rack 18 minutes. Cool completely before serving.
Calories: 290, Total Fat: 7g, Cholesterol: 75mg, Sodium: 80mg, Carbohy
drates: 30g, Dietary Fiber: 1g, Sugar: 20g, Protein: 5g