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| 1/2 | teaspoon | salt | |
| 1 | cup | brown sugar | |
| 1 | cup | corn syrup | |
| 1 1/4 | cups | flour, all-purpose | |
| 6 | ounces | butter | softened |
| 1/2 | teaspoon | vanilla extract | |
| 2/3 | cup | coffee beans, whole | |
| 1 | cup | pecans | chopped |
Combine salt, brown sugar and corn syrup in mixer bowl with paddle attachment.
Add flour, butter and vanilla extract, mix well.
Add espresso beans and pecans. Place the batter in heaping tablespoons on non-stick baking sheet - 3 cookies at a time.
Bake in preheated 350 oven 8 - 10 minutes.
Watch carefully. Remove cookie sheet from the oven. Peel off, one at a time, from the sheet.
Drape over 3 pieces of crumpled shaped parchment paper. Timing here is important.
If cookies become too hard before draping, place in oven to soften.
Cookies, if too soft, will tear, and if too hard, cookies will crack when removing from the cookie sheet.
| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 8.0g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 197mg | 8% |
| Total Carbohydrate 33.0g | 11% |
| Dietary Fiber 1.0g | 5% |
| Sugars 8.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 7% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One of the most daunting tasks for both the professional chef and the home cook is coordinating the preparation of multiple items so that they are completed at the same time. And it doesn't matter...
Excellent & easy recipe. I added powdered sugar to taste for frosting.
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