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 -----