Kahlua Pecan Cookies
Tiny cookie cups filled with a rich pecan-Kahlua topping.
Yield
72 cookiesPrep
10 minCook
20 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookie dough | |||
| 1 | cup |
butter
softened |
|
| ⅔ | cup |
brown sugar
packed |
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| ⅓ | cup |
corn syrup, dark
|
|
| 2 ½ | tablespoons |
liqueur
coffee flavor, such as kahlua |
|
| 2 ½ | cups |
all-purpose flour
|
|
| Pecan filling | |||
| ¼ | cup |
butter
|
|
| ¼ | cup |
corn syrup, dark
|
|
| ⅔ | cup |
powdered sugar
|
|
| ¾ | cup |
pecans
toasted and finely chopped |
|
| 1 | tablespoon |
liqueur
coffee flavor, such as kahlua |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookie dough | |||
| 237 | ml |
butter
softened |
|
| 158 | ml |
brown sugar
packed |
*
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 79 | ml |
corn syrup, dark
|
|
| 38 | ml |
liqueur
coffee flavor, such as kahlua |
|
| 591 | ml |
all-purpose flour
|
|
| Pecan filling | |||
| 59 | ml |
butter
|
|
| 59 | ml |
corn syrup, dark
|
|
| 158 | ml |
powdered sugar
|
|
| 177 | ml |
pecans
toasted and finely chopped |
|
| 15 | ml |
liqueur
coffee flavor, such as kahlua |
|
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.
