---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Kahlua Pecan Pie Cookies
  Categories: Cookies
       Yield: 72 servings
  
       1 c  Butter; softened
     2/3 c  Brown sugar; packed
     1/4 ts Salt
       1    Egg
     1/3 c  Dark corn syrup
   2 1/2 tb Kahlua (coffee liqueur)
   2 1/2 c  All-purpose flour
            Pecan filling-
     1/4 c  Butter
     1/4 c  Dark corn syrup
     2/3 c  Powdered sugar
     3/4 c  Pecans
            (toasted/finely chopped)
       1 tb Kahlua
  
       DESCRIPTION: Tiny cookie cups filled with rich pecan- Kahlua filling.
   Mixtures require refrigeration before forming cookies.
       COOKIE CUPS: Beat together butter, brown sugar and salt until light and
   fluffy. Beat in egg, cornsyrup 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-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,
   remove from oven. Press balls ofpecan filling firmly into center of each
   cookie cup. Return to oven, and continue baking 5 minutes, or until golden
   brown. Wis/Gramma
  
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