Kahlua Pecan Pie Cookies
1 c Butter softened
2/3 c Brown sugar packed
1/4 t Salt
1/3 c Dark corn syrup
2 1/2 tb Kahlua (coffee liqueur)
2 1/2 c All-purpose flour
1/4 c Butter
1/4 c Dark corn syrup
2/3 c Powdered sugar
3/4 c Pecans (toasted/finely chopped)
1 tb Kahlua
COOKIE CUPS: Beat together butter, brown sugar and salt until light and fluffy.
Beat in egg, corn syrup and Kahlua. Stir in flour in 1/2 cup additions, blending
well after each addition. Cover and refrigerate 4 hours.
PECAN FILLING: Combine butter, corn syrup and sugar in a small saucepan. Cook
over medium heat, stirring occasionally, just until mixture comes to a full
boil. Immediately remove from heat; stir in pecans and Kahlua. Refrigerate 1
hour, or until firm. Roll half-teaspoons of mixture into 72 balls. Place on a
sheet, cover and freeze until ready to use.
ASSEMBLY: Preheat oven to 375 degrees. Roll heaping teaspoons of dough into
balls, and arrange 1-1/2" apart, on prepared baking sheets. Use the tip of a
wooden spoon handle to make 1/2" deep indentation in the center of each ball.
(Dip handle in cold water between uses.) Bake cups 5 minutes, remove from oven.
Press balls of pecan filling firmly into center of each cookie cup. Return to
oven, and continue baking 5 minutes, or until golden brown.Makes 72