Ingredients Jump to Instructions ↓

  1. 1 c Butter; softened

  2. 2/3 c Brown sugar; packed

  3. 1/4 ts Salt

  4. 1 Egg

  5. 1/3 c Dark corn syrup

  6. 2 1/2 tb Kahlua (coffee liqueur)

  7. 2 1/2 c All-purpose flour

  8. Pecan filling- 1/4 c Butter

  9. 1/4 c Dark corn syrup

  10. 2/3 c Powdered sugar

  11. 3/4 c Pecans

  12. (toasted/finely chopped) 1 tb Kahlua

  13. 1/2 cup additions, blending well after each addition. Cover and refrigerate

  14. 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

  15. 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

  16. 375 degrees. Roll heaping teaspoons of dough into balls, and arrange

  17. 1-1/2" apart, on prepared baking sheets. Use the tip of a wooden spoon handle to make

  18. 1/2" deep indentation in the center of each ball. (Dip handle in cold water between uses.) Bake cups

  19. 5 minutes, remove from oven. Press balls ofpecan filling firmly into center of each cookie cup. Return to oven, and continue baking

  20. 5 minutes, or until golden brown. Wis/Gramma --


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