Recipe By : BAKERS' DOZEN (GALE GAND) SHOW #BD1A31
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon salt
1 cup brown sugar
1 cup corn syrup
1 1/4 cups all-purpose flour
6 ounces butter softened
1/2 teaspoon vanilla extract
2/3 cup crushed espresso beans
1 cup chopped pecans
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.
Yield: 40 tuiles
