- 1/2 teaspoon salt
- 1 cups brown sugar
- 1 cups corn syrup
- 1 1/4 cups all-purpose flour
- 6 ounces butter softened
- 1/2 teaspoon vanilla extract
- 2/3 cup crushed espresso beans
- 1 cup chopped pecans
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.