Espresso Snaps

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