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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup butter softened
2/3 cup brown sugar packed
1/4 tsp Salt
1 Egg
1/3 cup Dark corn syrup
2 1/2 tbsp Kahlua
2 1/2 cup flour
Pecan filling
1/4 cup butter
1/4 cup dark corn syrup
2/3 cup confectioners sugar
3/4 cup Pecans (toasted/finely chopped)
1 tbsp Kahlua
COOKIE CUPS: Beat together butter, brown sugar and salt until light and fluffy. Beat in egg, corn syrup and Kahlua. Stir in flour in 1/2 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-tsp of mixture into 72 balls. Place on a sheet, cover and freeze until ready to use.
ASSEMBLY: Preheat oven to 375 degrees. Roll heaping tsp of dough into balls, and arrange 1-1/2 inch 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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KAHLUA PECAN PIE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup butter softened
2/3 cup brown sugar packed
1/4 tsp Salt
1 Egg
1/3 cup Dark corn syrup
2 1/2 tbsp Kahlua
2 1/2 cup flour
Pecan filling
1/4 cup butter
1/4 cup dark corn syrup
2/3 cup confectioners sugar
3/4 cup Pecans (toasted/finely chopped)
1 tbsp Kahlua
COOKIE CUPS: Beat together butter, brown sugar and salt until light and fluffy. Beat in egg, corn syrup and Kahlua. Stir in flour in 1/2 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-tsp of mixture into 72 balls. Place on a sheet, cover and freeze until ready to use.
ASSEMBLY: Preheat oven to 375 degrees. Roll heaping tsp of dough into balls, and arrange 1-1/2 inch 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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