Title: Kalua Pecan Cookies
Categories: Cookies
Yield: 1 servings
Cookie dough:
1 c Butter; softened
2/3 c Packed brown sugar
1/4 ts Salt
1 Egg
1/3 c Dark corn syrup
2 1/2 tb Kalua (coffee liqueur)
2 1/2 c Flour
Pecan filling:
1/4 c Butter
1/4 c Dark corn syrup
2/3 c Powdered sugar
3/4 c Pecans
Toasted and finely chopped
1 tb Kalua
DESCRIPTION: Tiny cookie cups filled with a rich pecan-Kalua topping.
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 Kalua. Stir in flour in 1/2-cup
additions, blending well after eachaddition. 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 1/2 teaspoons of mixture into 72
balls. Place on a sheet, cover, and freeze until ready to use.
ASSEMBLY: Preheat oven to 375 degrees. 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" 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. Helen Jolly
