---------- Recipe via Meal-Master (tm) v8.05
  
       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
  
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