Recipe - Pecan Mini Kisses Cups

One half cup Butter or margarine;
softened
1 pack (3 oz) cream cheese;
softened
1 cup Allpurpose flour
1 Egg
2/3 cup Packed light brown sugar
1 tablespoon Butter; melted
1 teaspoon Vanilla
1 ds Salt
72 Hershey's Mini Kisses Baking
Pieces; divided
One half cup Coarsely chopped pecans

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 (1inch 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 EATL Digest by The Taillons taillon@ACCESS.MOUNTAIN.NET on
Apr 11, 1998