My H-E-B Texas Life Magazine, November 2011
2jumbo muffin pans (6 ct. each),
12jumbo foil muffin liners,
12H-E-B Pecan Treasures Shortbread Cookies,
4whole lg.H-E-B Eggs, beaten,
1tsp.H-E-B The Baker's Scoop Double Vanilla Extract,
1c.H-E-B Brown Sugar,
1/3c.light corn syrup,
1 1/2c.pecan halves,
1Heat oven to 350°F. Line muffin cups with foil liners, spray with non-stick cooking spray, place one cookie in each, set aside.
2Combine eggs, vanilla, brown sugar and corn syrup in bowl; blend 1 minute 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.
3Bake on center oven rack 18 minutes. Cool completely before serving.
Calories: 290, Total Fat: 7g, Cholesterol: 75mg, Sodium: 80mg, Carbohydrates: 30g, Dietary Fiber: 1g, Sugar: 20g, Protein: 5g