Pecan mini kisses cups
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine; softened |
| 1 | pack | (3 oz) cream cheese; softened |
| 1 | cup | All-purpose flour |
| 1 | Egg | |
| ⅔ | cup | Packed light brown sugar |
| 1 | tablespoon | Butter; melted |
| 1 | teaspoon | Vanilla |
| 1 | dash | Salt |
| 72 | Hershey's Mini Kisses Baking Pieces; divided | |
| ½ | cup | Coarsely chopped pecans |
Directions
In a medium bowl, beat softened butter and cream cheese until blended. Add flour; beat well. Cover; refrigerate 1 hour or until firm enough to handle.
In a small bowl, stir together egg, brown sugar, melted butter, vanilla and salt until well blended. shape chilled dough into 24 balls (1-inch each); press balls onto bottom and up sides of ungreased mini muffin cups. Place 2 mini kisses in each cup. Spoon about 1 tsp pecans over mini kisses. Fill each cup with egg mixture. Bake at 325° for 25 minutes or until filling is set. Lightly press 1 baking pieces in the center of each cookie. Cool in pan on wire rack. Remove from pan.
Recipe by: Taste of Home Homemaker Schools - Spring 1998 Posted to EAT-L Digest by The Taillons <taillon@...> on Apr 11, 1998