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

Related recipes