Cognac Cookies
A terrific, very rich, no-bake cookie
Yield
24 servingsPrep
45 minCook
0 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
chocolate chips
(semisweet) |
|
| 2 ½ | cups |
vanilla wafers
crushed |
* |
| 1 | cup |
pecans
chopped finely |
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
light corn syrup
|
|
| ⅓ | cup |
cognac
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
chocolate chips
(semisweet) |
|
| 591 | ml |
vanilla wafers
crushed |
* |
| 237 | ml |
pecans
chopped finely |
|
| 118 | ml |
sugar
|
|
| 59 | ml |
light corn syrup
|
|
| 79 | ml |
cognac
|
*
|
Directions
Melt chocolate bits.
If you have never worked with melted chocolate before, then use a double boiler with the burner set on low.
Crush vanilla wafers very fine (fineness is important).
Chop pecans (again fineness is everything).
Add sugar, corn syrup and cognac (I use 1 nip of cognac and ½ nip of rum, works fine and costs less).
Stir in pecans and wafer crumbs.
By now the mixture should be a smooth paste.
Remove from heat and form into about 1-inch balls.
Make 3 to 4 dozens cookies.
Roll balls in extra granulated sugar.
Store these in an air-tight container; if you are a chocoholic, have someone hide them from you.
They are best if you allow them to age and mellow.
