Espresso Snaps

20
Servings
30m
Prep Time
7m
Cook Time
37m
Ready In

Recipe: #32778

June 26, 2019



"You can substitute coffee for the liqueur if you prefer"

Original recipe yields 20 servings
OK

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 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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