Pecans and coffee combine to make these drop cookies a big sensation. Walnuts may be substituted for pecans, if you wish.
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients:
- 1/2 cup softened butter
- 1/2 cup sugar
- 1/4 cup packed dark brown sugar
- 1 egg
- 1-1/4 teaspoons vanilla, divided
- 1-1/2 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons coffee syrup divided (see below for recipe)
- 3/4 cup coarsely chopped pecans
- 1-1/2 cups sifted confectionerís sugar
- 2 tablespoons milk
Preparation:
In a large mixing bowl, cream butter and both sugars until light and fluffy. Beat in the egg and one teaspoon vanilla until light.Sift flour, salt, and baking soda. With mixer on low speed, mix in the flour mixture alternating with 4 tablespoons of coffee syrup until well blended. Stir in pecans.
Drop heaping teaspoonfuls, two inches apart, onto greased baking sheets. Bake in a preheated 375-degree F oven for 10 to 12 minutes until lightly browned. Cool on wire racks.
In a small bowl, combine confectionerís sugar, remaining 1/4 teaspoon vanilla, remaining 2 tablespoons coffee syrup and milk until smooth and consistency of a thick glaze. Spread glaze over the cooled cookies.
Yield: About three dozen cookies
Coffee Syrup Recipe
Source: National Federation of Coffee Growers of Columbia
Used with permission.
