Sugar Cookie Recipes - Brown Sugar Pecan Snaps Recipe
Ingredients
1/2 cup/75 g all-purpose/plain flour
1/4 tsp baking powder
1/8 tsp salt
4
tbsp butter, cut up
6 tbsp light corn syrup
1/4 cup/50 g firmly packed dark brown sugar
1/2 cup/50 g finely chopped pecans
1/2 cup/125 ml heavy/double cream
1/4 tsp vanilla extract/essence
2 tbsp confectioners'/icing sugar
Method:
Preheat the oven
to 375°F/190°C/gas 5.
Line three
cookie sheets with parchment paper. Butter two
rolling pins.
Sift the flour,
baking powder, and salt into a medium bowl. Melt
the butter with the corn syrup and brown sugar in a
medium saucepan.
Remove from heat and let cool
slightly. Mix in the dry ingredients and pecans.
Drop teaspoons of
the dough 3 inches (8 cm) apart onto the sheets. Do
not drop more than six cookies onto each sheet.
Bake for 5-7
minutes, or until lightly browned. Lift each
cookie from the sheet and drape it over a rolling
pin.
Slide each cookie off the pin and onto racks to
finish cooling. Butter the cookie
sheets again and continue to bake in batches until
all the batter has been used.
Beat the cream
with the vanilla and confectioners' sugar until
stiff. Fit a pastry bag with a 1 1/2-inch star tip.
Fill the pastry bag, twist the opening tightly
closed, and squeeze out cream rosettes into the
cookies.
Cookie
Recipes - Brown Sugar Pecan Snaps Recipe
