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Ice Cream Cups

Yield 8 servings


  • 1/4 cup butter or margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 2 eggs
  • 1/4 cup all-purpose flour
  • Pinch of salt
  • 1/2 cup finely chopped pecans
  • 1 teaspoon vanilla extract
  • Vanilla ice cream

How to Make It

  1. Cream butter in a medium mixing bowl; gradually add sugar, beating well. Add eggs; beat well. Stir in flour, salt, pecans, and vanilla.

  2. Drop batter by 2 tablespoonfuls, 3 inches apart (2 cookies on each baking sheet), onto greased and floured baking sheets.

  3. Bake at 325° for 10 minutes or until browned. Immediately remove cookies from baking sheet, and shape over outside of eight inverted 6-ounce custard cups. Let cool. Carefully unmold pecan crisp cups from outside of each custard cup.

  4. Place a scoop of ice cream in each cup. Top with Caramel Sauce, and serve immediately.

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