CHOCOLATE PECAN COOKIES
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup all-purpose flour
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1 tablespoon butter, melted and cooled
1 teaspoon vanilla extract
2/3 cup packed brown sugar
60 miniature milk chocolate kisses
5 tablespoons chopped pecans
In a small bowl, beat butter and cream cheese until smooth. Add flour; mix well. Cover and refrigerate for 1 hour or until easy to handle.
In a small bowl, whisk the egg, butter, vanilla, brown sugar and salt until smooth; set aside. Shape dough into 30 one-inch balls; press onto the bottom and up the sides of greased mini muffin cups.
Place a chocolate kiss in each cup. Fill each with 1 teaspoon brown sugar mixture; sprinkle with 1/2 teaspoon pecans.
Bake at 325 degrees 24-26 minutes, or until set. Lightly press a second chocolate kiss into the center of each cookie. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.
Yield: 2 1/2 dozen; 1 cookie equals 99 calories, 6 grams fat, 20 mg cholesterol, 45 mg sodium, 10 grams carbohydrates, 1 gram protein. Diabetic exchanges: 1 fat, 1/2 starch.
Country Woman Christmas Annual 2008