| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Not, Sent |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine; softened |
| 1 |
pk |
(3 oz) cream cheese; softened |
| 1 |
c |
All-purpose flour |
| 1 |
|
Egg |
| 2/3 |
c |
Packed light brown sugar |
| 1 |
tb |
Butter; melted |
| 1 |
ts |
Vanilla |
| 1 |
ds |
Salt |
| 72 |
|
Hershey's Mini Kisses Baking Pieces; divided |
| 1/2 |
c |
Coarsely chopped pecans |
INSTRUCTIONS
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@ACCESS.MOUNTAIN.NET> on
Apr 11, 1998
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