Pecan Snaps

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READY IN:
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly grease a cookie sheet or line with foil.
  • In a small bowl stir together brown sugar, melted butter, corn syrup and coffee. Stir in pecan s and flour until combined.
  • Drop batter by level teaspoon 3" apart, or a level tablespoon (larger cookies) 5" apart, onto prepared cookie sheet. (Bake only 4 or 5 cookies at a time.) Bake at 350 degrees for 7-8 min.
  • for smaller cookies and 8-10 min, for larger cookies.
  • or until cookies are bubbly and a deep golden brown.
  • Cool cookies on the cookie sheet for 1-2 min.
  • or until set. Quickly remove 1 cookie; roll cookie around a metal cone or the greased handle of a wooden spoon.
  • when cookie is firm, slide the cookie off the cone or spoon and cool completely on a wire rack.
  • Repeat with remaining cookies, 1 at a time. (If cookies harden before you can shape them, reheat them in the oven about 1 min.
  • or until softened.) If desired, carefully brush the top edge of each one with melted semisweet chocolate. (Use a light touch, as the cookies are fragile and will break.) Up to 30 min.
  • before serving, in a large mixing bowl beat whipping cream, powdered sugar and espresso powder with an electric mixer on low speed until stiff peaks form.
  • Pipe or spoon some of the whipped cream into each cookie. If desired, sprinkle with grated chocolate. - - - - - - - - - - - - - - - - - - NOTES : To make ahead: Bake, shape and cool cookies as directed.
  • Arrange in a single layer in a freezer container and freeze for up to 1 month.
  • To serve, thaw frozen cookies for 15 min.
  • Prepare whipped cream mixture and fill the cookies as directed .
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