Honey Pecan Snaps Food

PECAN SNAPS

Steps:

• Lightly grease a cookie sheet or line with foil.
• In a small bowl stir together brown sugar, melted butter, corn syrup and coffee. Stir in pecan s and flour until combined.
• Drop batter by level teaspoon 3" apart, or a level tablespoon (larger cookies) 5" apart, onto prepared cookie sheet. (Bake only 4 or 5 cookies at a time.) Bake at 350 degrees for 7-8 min.
• for smaller cookies and 8-10 min, for larger cookies.
• or until cookies are bubbly and a deep golden brown.
• Cool cookies on the cookie sheet for 1-2 min.
• or until set. Quickly remove 1 cookie; roll cookie around a metal cone or the greased handle of a wooden spoon.
• when cookie is firm, slide the cookie off the cone or spoon and cool completely on a wire rack.
• Repeat with remaining cookies, 1 at a time. (If cookies harden before you can shape them, reheat them in the oven about 1 min.
• or until softened.) If desired, carefully brush the top edge of each one with melted semisweet chocolate. (Use a light touch, as the cookies are fragile and will break.) Up to 30 min.
• before serving, in a large mixing bowl beat whipping cream, powdered sugar and espresso 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. - - - - - - - - - - - - - - - - - - NOTES : To make ahead: 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 frozen cookies for 15 min.
• Prepare whipped cream mixture and fill the cookies as directed .

HONEY PECAN SNAPS

Steps:

• In a mixing bowl, cream butter, shortening and sugar until fluffy.
• Add honey, eggs and lemon juice; beat well.
• Combine dry ingredients; gradually add to creamed mixture.
• Fold in pecans.
• Shape into 1-inch balls; roll in sugar.
• Place on un-greased baking sheets.
• Bake at 350 degrees for 12-13 minutes or until golden brown.
• Cool 2 minutes; remove to wire racks.

HONEY SESAME SNAPS

Steps:

• Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat.
• Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer.
• Line a cookie sheet with parchment paper. Pour mixture into sheet and smooth top.
• Allow to cool slightly, using a sharp knife, cut into pieces.
• Let cool completely, and then break into pieces. Will keep in an airtight container for up to two weeks.

BRANDY SNAPS

Steps:

• Place the syrup, butter and brown sugar into a saucepan and stir over low heat until the butter has melted.
• Remove from the heat and add the sifted flour and ginger; mix well.
• Drop teaspoonfuls of mixture onto lightly greased trays; three brandy snaps only to a tray to allow for spreading (which they will).
• To make life easy, only bake 1 tray at a time; bake for 5 minutes, remove from oven, allow to sit on tray a further minute.
• Have ready 3 wooden spoons.
• Using a spatual or knife, lift brandy snaps from tray.
• Working quickly, roll immediately around the handle of a wooden spoon; allow to firm and cool on the spoon handle.
• Repeat on cold trays with remaining mixture.
• Pipe whipped cream into each end of the brady snap to serve, but this must be done just before serving or they will go soft.
• Alternatively, you can shape the warm biscuit (cookie) over a glass and fill it with fruit, mousse or ice cream etc.