Espresso Snaps

These crisp shaped cookies gain flavor from coffee and develop delicate lacy texture as they bake.

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  • Makes: 20 servings
  • Prep: 30 mins
  • Cool: 1 min
  • Bake: 7 mins 350°F

Espresso Snaps

Directions

  1. Lightly grease a foil-lined cookie sheet. Stir together brown sugar, melted butter, corn syrup, or molasses, and coffee liqueur or coffee in a small mixing bowl. Stir in pecans and flour until thoroughly combined. Drop butter by rounded teaspoons 3 inches apart onto the prepared cookie sheet. (Bake only four or five cookies at a time.) Bake in a 350 degree F oven for 7 to 8 minutes or until cookies are bubbly and a deep golden brown.
  2. Cool cookies on the cookie sheet for 1 to 2 minutes or until set. With a metal spatula, quickly remove cookies one at a time. Place each cookie, upside down, on a heatproof surface. Immediately roll each cookie around a metal cone or the greased handle of a wooden spoon. When the cookie is firm, slide the cookie off the cone or spoon and transfer to a wire rack to cool. (If cookies harden before you shape them, reheat them in the oven about 1 minute or until softened.) Makes about 20 cookies.
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Nutrition Facts (Espresso Snaps)

  • Per serving:
  • 62 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 5 mg chol. ,
  • 23 mg sodium ,
  • 7 g carb. ,
  • 0 g fiber ,
  • 5 g sugar ,
  • 0 g pro.
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