Kahlua Pecan Pie Cookies

Directions

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

Beat in egg, cornsyrup 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 Kahlua.

Refrigerate 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 375℉ (190℃).

Roll heaping teaspoons of dough into balls, and arrange 1- ½ inch 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, 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.