Coffee Nut Drop Cookies

By Grammie926

Coffee syrup can be used to flavor drinks, cakes, or used as an ice cream topping.

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 confectioner's sugar
• * 2 tablespoons 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

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.

COFFEE SYRUP TOPPING

Combine sugar and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often.

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 glaze over the cooled cookies.