Kahlua Pecan Pie cookies
Source of Recipe
rc-Phil
Recipe Introduction
Tiny cookie cups filled with a rich pecan-Kahlua topping. Doughs require refrigeration before forming cookies.
List of Ingredients
COOKIE DOUGH-----
1 cup Butter -- softened
2/3 cup Packed brown sugar
1/4 teaspoon Salt
1 Egg
1/3 cup Dark corn syrup
2 1/2 tablespoons Kahlua (coffee liqueur)
2 1/2 cups Flour
PECAN FILLING-----
1/4 cup Butter
1/4 cup Dark corn syrup
2/3 cup Powdered sugar
3/4 cup Pecans, toasted -- fine chopped
1 tablespoon Kahlua
Recipe
COOKIE CUPS: Beat together butter, brown sugar and salt until light and fluff. Beat in egg, corn syrup and Kahlua. Stir in flour in 1/2 cup increments, 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 one 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. 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-inch 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.
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