*  Exported from  MasterCook  *

                              Espresso Tuile

Recipe By     : Bakers' Dozen (Gale Gand) Show #BD1A31
Serving Size  : 40   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  ts            Salt
   1      c             Brown sugar
   1      c             Corn syrup
   1 1/4  c             All-purpose flour
   6      oz            Butter -- softened
     1/2  ts            Vanilla extract
     2/3  c             Espresso beans -- crushed
   1      c             Pecans -- chopped

Combine salt, brown sugar, and corn syrup in mixer bowl with paddle
attachment. Add flour, butter, and vanilla extract, mix well. Add
espresso beans and pecans. Place the batter in heaping tablespoons on
non-stick baking sheet, 3 cookies at a time. Bake in preheated 350°F
oven for 8 to 10 minutes. Watch carefully. Remove cookie sheet from
the oven. Peel 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, cookies
will crack when removing from the cookie sheet.

Yield: 40 Tuiles


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