Kahlua Pecan Pie Cookies

---------- Recipe via Meal-Master (tm) v8.05

Title: Kahlua Pecan Pie Cookies
Categories: Cookies
Yield: 72 servings

1 c Butter; softened
2/3 c Brown sugar; packed
1/4 ts Salt
1 Egg
1/3 c Dark corn syrup
2 1/2 tb Kahlua (coffee liqueur)
2 1/2 c All-purpose flour
Pecan filling-
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

DESCRIPTION: Tiny cookie cups filled with rich pecan- Kahlua filling.
Mixtures require refrigeration before forming cookies.
COOKIE CUPS: Beat together butter, brown sugar and salt until light and
fluffy. Beat in egg, cornsyrup 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 ofpecan filling firmly into center of each
cookie cup. Return to oven, and continue baking 5 minutes, or until golden
brown. Wis/Gramma

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