DESCRIPTION: Tiny cookie cups filled with rich pecanKahlua filling. Mixtures require refrigeration before forming cookies. COOKIE CUPS: Beat together butter, brown sugar and salt until light and fluffy. Beat in egg, cornsyrup and Kahlua. Stir in flour in half cup additions, blending well after each addition. Cover and refrigerate 4 hours. PECAN FILLING: Combine butter, corn syrup and sugar in a small saucepan. Cook over medium heat, stirring occasionally, just until mixture comes to a full boil. Immediately remove from heat; stir in pecans and Kahlua. Refrigerate 1 hour, or until firm. Roll half-teaspoons of mixture into 72 balls. Place on a sheet, cover and freeze until ready to use. ASSEMBLY: Preheat oven to 375 degrees. Roll heaping teaspoons of dough into balls, and arrange 1- 1 cm apart, on prepared baking sheets. Use the tip of a wooden spoon handle to make 1 cm deep indentation in the center of each ball. (Dip handle in cold water between uses.) Bake cups 5 minutes, remove from oven. Press balls ofpecan filling firmly into center of each cookie cup. Return to oven, and continue baking 5 minutes, or until golden brown. Wis/Gramma ----