Kahlua Pecan Cookies

Directions

Doughs require refrigeration before forming cookies.

COOKIE CUPS: Beat together butter, brown sugar and salt until light and fluffy.

Beat in egg, corn syrup and Kahlua. Stir in flour in ½-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 Kalua.

Refrigerate 1 hour, or until firm.

Roll ½ teaspoons of mixture into 72 balls. Place on a sheet, cover, and freeze until ready to use.

ASSEMBLY: Preheat oven to 375℉ (190℃).

Roll heaping teaspoons of dough into balls and arrange, 1½ inches apart, on prepared baking sheets.

Use the tip of a wooden spoon handle to make ½ inch deep indentation in the center of each ball. (Dip handle in cold water between uses.)

Bake cups 5 minutes and 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.