Kahlua Pecan Cookies

Tiny cookie cups filled with a rich pecan-Kahlua topping.

Yields:	72 cookies
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	5 hours

Ingredients

		---	Cookie Dough
1	cup	butter	softened
2/3	cup	brown sugar	packed
1/4	teaspoon	salt
1	each	egg
1/3	cup	corn syrup, dark
2 1/2	tablespoons	liqueur	coffee flavor, such as kahlua
2 1/2	cups	flour, all-purpose
		---	Pecan Filling
1/4	cup	butter
1/4	cup	corn syrup, dark
2/3	cup	powdered sugar
3/4	cup	pecans	toasted and finely chopped
1	tablespoon	liqueur	coffee flavor, such as kahlua

Directions

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 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 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 inches 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 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.