Pecan Snaps with Espresso Cream - Kraft Recipes Top
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Pecan Snaps with Espresso Cream

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What You Need

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Make It

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  • 1. Lightly grease a cookie sheet or line with foil. In a small bowl stir together brown sugar, melted butter, corn syrup, and coffee liqueur or coffee. Stir in pecans and flour until combined. Drop batter by level teaspoons 3 inches apart, or level tablespoons 5 inches apart, onto the prepared cookie sheet. (Bake only 4 or 5 cookies at a time.)
  • 2. Bake in a 350 degree F oven for 7 to 8 minutes for smaller cookies or 8 to 10 minutes for larger cookies or until cookies are bubbly and a deep golden brown.
  • 3. Cool cookies on the cookie sheet for 1 to 2 minutes or until set. Quickly remove 1 cookie; roll cookie around a metal cone or the greased handle of a wooden spoon. When the cookie is firm, slide the cookie off the cone or spoon and cool completely on a wire rack. Repeat with remaining cookies, one at a time. (If cookies harden before you can shape them, reheat them in the oven about 1 minute or until softened.)
  • 4. Up to 30 minutes before serving, in a large mixing bowl beat whipping cream, powdered sugar, and espresso coffee powder with an electric mixer on low speed until stiff peaks form. Pipe or spoon some of the whipped cream into each cookie. If desired, sprinkle with grated chocolate.

Special Equipment Needed


Make-Ahead Tip: Bake, shape, and cool cookies as directed. Arrange in a single layer in a freezer container and freeze for up to 1 month. To serve, thaw cookies for 15 minutes. Prepare the whipped cream mixture and fill the cookies as directed.

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