How To make Kahlua Pecan Pie Cookies
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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Makes 2-1/2 cups
1 cup brown sugar
4 Tablespoons Kahlua
2-1/2 cups pecans
Preheat oven to 325°. Spray a rimmed baking sheet with cooking spray and set aside.
Mix brown sugar, Kahlua and pecans in a bowl and stir to combine and coat.
Pour pecans on prepared baking sheet. Bake for 15-20 minutes in preheated oven, stirring every 5 minutes
Remove from oven and let cool.
Store in an air tight container for up to 2 weeks.
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Lynn's Recipes | December 2015
lynnsrecipes.com
Insanely Delicious Pecan Cream Pie Recipe
I’m not sure there’s anything better in the world than a slice of delicious pecan cream pie. The rich, creamy filling, the crispy crust, and the sweet, nutty flavor of pecans combine to create an amazing dessert experience.
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Grab the full, printable recipe on my blog:
INGREDIENTS
6 ounces 9-inch ready-made pecan crust (I used Diamond brand)
16 ounces cream cheese, room-temperature
½ cup light brown sugar
⅓ cup pure maple syrup
1 teaspoon vanilla extract
8 ounces whipped topping, thawed and divided
1 cup toasted finely chopped pecans, I used Fisher brand, divided
INSTRUCTIONS
Remove the plastic lid from the ready-made pecan crust. You will want to save this as it can be flipped over and used as a storage lid for your pie.
In a large mixing bowl, beat together the cream cheese and light brown sugar on medium-low speed, using a handheld mixer, for 1 minute or until fluffy and smooth.
To the beaten cream cheese, add the maple syrup and vanilla extract and beat for an additional 30 seconds until fully incorporated.
Fold half (4 ounces) of the whipped topping into the cream cheese mixture until the whipped topping is fully incorporated and no streaks remain.
Fold ¾ cup of the finely chopped toasted pecans into the pecan cream pie mixture until they are evenly distributed.
Spread the pecan cream pie mixture evenly in the ready-made pecan crust.
Top the pecan cream pie with the remaining whipped topping and spread it to all the edges with an offset spatula.
Garnish the center, leaving about an inch around the edge, of the whipped topping with the remaining ¼ cup of toasted finely chopped pecans.
Chill for 6 hours, or up to overnight, to allow the pecan cream pie to set up fully.
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