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    PECAN MINI KISSES CUPS


    Source of Recipe


    BBR

    Recipe Introduction


    Source: "Homemakers School" Spring 1998

    List of Ingredients




    1-1/2 c. butter or margarine, softened (I used real butter)
    3 pkgs. (3 oz. each) cream cheese, softened
    3 c. flour
    3 eggs
    2 c. packed light brown sugar
    3 T. melted butter
    3 t. vanilla
    dash salt
    1 pkg. (10 oz.) Hershey's mini kisses baking pieces.
    1-1/2 c. finely chopped pecans

    Recipe



    In a medium bowl, beat softened butter & cream cheese until blended.
    Add flour; beat well.
    Cover, refrigerate at least 1 hr. or until firm enough to handle.
    In a small bowl, stir together egg, brown sugar, melted butter, vanilla & salt until well blended.
    Shape chilled dough into 1" balls (I got 54 balls); press balls onto bottom & up sides of ungreased mini muffin cups (1 3/4" diameter).
    Place 2 mini kisses in each cup.
    Spoon about 1 teaspoon pecans over mini kisses.
    Fill each cup with egg mixture. (I used a cookie dough scoop & it worked great)
    Bake 325 25 min. or until filling is set.
    Lightly press 1 baking piece in center of each cookie.
    Cool in pan on wire rack
    Remove from pan.
 

 

 

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