72 mini hershey milk chocolate kisses, divided (1/2 cup)
1/2-3/4 c coarsely chopped pecans
Instructions
Beat 1/2 c softened butter and cream cheese until blended. Add flour; beat well. Cover and refrigerate about 1 hour or until firm enough to handle. Heat oven to 325 degrees. Stir together egg, brown sugar, 1 T melted butter, vanilla nd salt until well blended. Shape chilled dough into 24 balls (1 inch each). Palce balls in ungreased small muffin cups. Press onto bottoms and up sides of cups. Place 2 chocolate pieces in each cup. Spoon about 1 t pecans over chocolate pieces. Fill each cup with egg mixture. Bake 25 minutes or until filling is set. Lightly press 1 chocolate into center of each cookie. Cool in pan on wire rack.
Originally Submitted
10/26/2012
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