Title: Pumpkin Nut Cookies
Categories: Cookies
Yield: 24 servings
Cups:
1/2 c Butter; softened
3 oz Cream cheese; softened
1 c Flour
Filling:
1/2 c Brown sugar; packed
1/4 c Canned pumpkin
1 Egg yolk
1 tb Half & half
4 ts Butter; melted
1 tb Rum
Or 1/4 tsp rum flavoring
1 ts Vanilla
1/8 ts Ground cinnamon
1/8 ts Ground nutmeg
Topping:
1/2 c Pecans; coarse chop
1/4 c Brown sugar; packed
1 tb Butter; melted
In a medium bowl, beat 1/2 cup butter and the cream cheese with an
electric mixter till well blended. Stir in flour. Divide dough into 24
balls, 1" in diameter. Press the dough evenly into bottom and up sides of
24, 1-3/4" muffin pans. Bake 325 for 10 minutes. Combine brown sugar
pumpkin, egg yolk, cream or milk, melted butter, rum, vanilla, cinnamon and
nutmeg. Spoon into warmed prebaked cups. Stir together nuts, remaining
brown sugar and melted butter; sprikle over pumpkin mixture. Bake 325 for
25 minutes. Cool in pans for 10 minutes. Loosen and remove cups from pans.
Serve warm or cool.
