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Categories:Viewed: 55 - Published at: 7 years ago
Ingredients
- 12 teaspoon salt
- 1 cup brown sugar
- 1 cup corn syrup
- 1 14 cups all-purpose flour
- 6 ounces butter, softened
- 12 teaspoon vanilla extract
- 23 cup crushed espresso beans
- 1 cup chopped pecans
Method
- Preheat oven to 350 degrees F.
- Combine salt, brown sugar and corn syrup in a standing mixer bowl with paddle attachment.
- Add flour, butter and vanilla extract and mix well.
- Add espresso beans and pecans
- Place the batter in heaping tablespoons on non-stick baking sheet, 3 cookies at a time.
- Bake for 8 to 10 minutes, watching carefully.
- Crumble 3 pieces of parchment paper and set on a dry work surface
- Remove cookie sheet from the oven.
- Peel the cookies 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, will crack when removing from the cookie sheet.
