Perfect for the cookie exchanges which we all love to attend.
*Am using a mini cupcake pan for these
1/4 cup butter
1/2 cup powdered sugar
3 tables light corn syrup
3/4 cup finely chopped pecans
2 cups flour
1 teas baking powder
1 cup light brown sugar, packed
3/4 cup butter, softened
1 egg
1 teas vanilla
Melt 1/4 cup of butter in saucepan, and stir in powdered sugar and corn syrup until sugar isi dissolved.
Bring to a boil over medium heat, stirring often and stir in the peans utill well combined. Refrigerate the mixture for 30 min to chill.
Preheat oven to 350. Sift flour and baking powder togetehr in a bowl and set aside.
Beat brown sugar, 3/4 cup butter, egg and vanilla in large bowl with mixer. until creamy, about 2 min.
Gradually beat in the flour mixture until well mixed. Pinch off about 1 tables of dough and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup and use your thumb (or Thumbie if youhave one) to cuper the bottom and up the sides about 1/4 inch. Repeat with the rest of the dough. Fill each little crust with about 1 teas of the prepared pecan filling.
Bake in preheated oven untilthe cookie shells are lightly browned about 10 to 13 minutes. Let the cookie cool in the cupcake pan for 5 min and then remove to wire rack to finish cooling.
Chocolate Castles as wel 