Ice Cream Cups
- 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
- Cream butter in a medium mixing bowl; gradually add sugar, beating well. Add eggs; beat well. Stir in flour, salt, pecans, and vanilla.
- Drop batter by 2 tablespoonfuls, 3 inches apart (2 cookies on each baking sheet), onto greased and floured baking sheets.
- Bake at 325u0b0 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.
- Place a scoop of ice cream in each cup. Top with Caramel Sauce, and serve immediately.
butter, brown sugar, eggs, allpurpose, salt, pecans, vanilla, vanilla ice cream
Taken from www.myrecipes.com/recipe/ice-cream-cups (may not work)