Espresso Snaps
"You can substitute coffee for the liqueur if you prefer"
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (21.2 g)
- Calories 92.2
- Total Fat - 3.8 g
- Saturated Fat - 1.3 g
- Cholesterol - 4.6 mg
- Sodium - 3.2 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 0.4 g
- Sugars - 12.4 g
- Protein - 0.5 g
- Calcium - 3.3 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Lightly grease a foil-lined cookie sheet.
Step 2
Stir together brown sugar, melted butter, corn syrup, and coffee liqueur in a small mixing bowl.
Step 3
Stir in pecans and flour until thoroughly combined.
Step 4
Drop by rounded teaspoons 3 inches apart onto the prepared cookie sheet. (Bake only four or five cookies at a time.)
Step 5
Bake in a 350 degree F oven for 7 to 8 minutes or until cookies are bubbly and a deep golden brown.
Step 6
Cool cookies on the cookie sheet for 1 to 2 minutes or until set.
Step 7
With a metal spatula, quickly remove cookies one at a time.
Step 8
Place each cookie, upside down, on a heatproof surface.
Step 9
Immediately roll each cookie around a metal cone or the greased handle of a wooden spoon.
Step 10
When the cookie is firm, slide the cookie off the cone or spoon and transfer to a wire rack to cool.
Step 11
*If cookies harden before you shape them, you can reheat them in the oven about 1 minute or until softened
Tips & Variations
No special items needed.
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