Pecan Mini Kisses Cups
By HeatherS
Ingredients
- 1/2 cup (1 stick) butter or margarine, softened
- 1 package (3 ounces) cream cheese, softened
- 1 cup all-purpose flour
- 1 egg
- 2/3 cup packed light brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- Dash salt
- 72 HERSHEY ,Kisses Milk Chocolates, divided
- 1/2 to 3/4 cup coarsely chopped pecans
Details
Servings 23
Preparation time 15mins
Cooking time 40mins
Preparation
Step 1
1. Beat 1/2 cup softened butter and cream cheese in medium bowl until blended. Add flour; beat well. Cover; refrigerate about 1 hour or until firm enough to handle.
2. Heat oven to 325°F. Stir together egg, brown sugar, 1 tablespoon melted butter, vanilla and salt in small bowl until well blended.
3. Shape chilled dough into 24 balls (1 inch each). Place balls in ungreased small muffin cups (1-3/4 inches in diameter). Press onto bottoms and up sides of cups. Place 2 Mini Kisses in each cup. Spoon about 1 teaspoon pecans over chocolate. Fill each cup with egg mixture.
4. Bake 25 minutes or until filling is set. Lightly press 1 Mini KissTM into center of each cookie. Cool in pan on wire rack.
Makes 24 cups
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