| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Salt |
| 1 |
c |
Brown sugar |
| 1 |
c |
Corn syrup |
| 1 1/4 |
c |
All-purpose flour |
| 6 |
oz |
Butter softened |
| 1/2 |
ts |
Vanilla extract |
| 2/3 |
c |
Crushed espresso beans |
| 1 |
c |
Chopped pecans |
INSTRUCTIONS
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
Recipe By : BAKERS' DOZEN (GALE GAND) SHOW #BD1A31
Posted to EAT-L Digest 5 November 96
Date: Wed, 6 Nov 1996 20:33:33 -0600
From: Jackie Bordelon <jbord@PREMIER.NET>
A Message from our Provider:
“How about a private meeting with God? Pray!”