Some time before March ended and April began I made these kahlúa-pecan pie cookies. If I remember correctly, I made the dough on a Monday and the filling on a Tuesday. Both had to spend time chilling in the refrigerator, and that they did. For at least two days, maybe three, while I helped the 16yo prepare for 10 days in France and then saw her off at the airport and then fretted a bit that she would not be warm enough, safe enough, fluent enough … enough.
Shortly after all that I remembered what was waiting patiently in the refrigerator, took the filling part out and rolled it into 72 tiny spheres, put those on a plate and froze them. The filling, made of dark corn syrup and kahlúa mixed with chopped nuts is soft and, when even slightly warm, the spheres slowly wilt into blobs and then spread and connect with each other, forming amoeba-like shapes, all of which forced me to work very quickly and to swear more than once very loudly. Those languished in the freezer for another day before I finally
found made the time to finish the cookies and rolled the dough into 72 balls, made an indentation in each of those, baked them for five minutes, pushed the filling into the depression and baked the gooey combination a few minutes more.
The whole enterprise was sticky and somewhat unpleasant. Further, for one reason or another I did not have enough pecans on hand to chop and toast, and so toasted chopped hazelnuts for a few tablespoons of the total required amount of chopped nuts. (Oh dear. Nuts and balls in the same post. Whatever will Google do with this, I wonder?)
Carrying on. None of the cookies were the slightest bit pretty in the end. What they lack in photogenics however, they more than make up in taste. They are rich and delicious. Fussy and fraught with finicky fiddling, but oh so rich and delicious. While I would not substitute hazelnuts completely for the pecans, the little bit I used seems to boost the flavor of the kahlúa a little, but otherwise they are very much like petite pecan pies. And what’s not to love about that?