COFFEENUT DROP COOKIES

By akselden

Ingredients

• 1/2 cup softened bu«er
• 1/2 cup sugar
• 1/4 cup packed dark brown sugar 1egg
• 1-1/4 tsp vanilla
• 1-1/2 cups flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 6 tbsp coffee syrup,divided
• 3/4 cup coarsely chopped pecans
• 1-1/2 cups sifted confectioner's sugar
• 2 tbsp milk
• Coffee Syrup
• 1 cup sugar
• 1 cup extra strength brewed 100%
• Colombian coffee (1-1/2 cups ground
• coffee to 16 ounces cold water)

Preparation

Step 1

Method
In a large mixing bowl, cream butter and both sugars until light and fluffy. Bear in the egg and one teaspoon vanilla until light. Sift flour, salt and baking soda. With mixer on low speed mix in (he flour mixture, alternating with 4 tablespoons of coffee syrup until well blended. Stir in pecans. Drop heaping teaspoonfuls, 2" apart, onto greased baking sheets. Bake in a preheated 375°F oven for 10 to 12 minutes until lightly browned. Cool on wire racks.
In a small bowl, combine confectioner's sugar, remaining 1/4 teaspoon vanilla, remaining 2 tablespoons coffee syrup and milk until smooth and consistency of a thick glaze. Spread over cooled cookies. Makes about 3 dozen.

Coffee Syrup:
Method
Combine sugar and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar lower heat and simmer for 3 minutes, stirring often. Store syrup, rightly covered, in refrigerator for up to 1 month. Use to flavor milk drinks or over ice cream. Maker 1cup syrup.