RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 997
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| Recipe Name: |
Kahlùa Lace Sandwich Cookies |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-29
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.13
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Grease cookie sheets, preheat oven to 375 degrees.
In saucepan, mix butter, corn syrup and brown sugar, bring to a boil. Remove from heat. In a bowl, mix together coffee powder, flour, pecans and 4 tsp of cocoa and stir into hot mixture. Mix well. Consistency will be a thick syrup.
Drop by level teaspoons onto cookie sheets, 2 inches apart. Bake 5 to 6 minutes. Cool 2 minutes and remove with spatula onto cooling rack.
Meanwhile, mix powdered sugar, remaining cocoa and water until smooth. Stir in Kahlùa. Spread onto bottom of 1 cooled cookie and place another on top to make sandwiches. |
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| Nutrition per Serving: |
| Calories: |
142 |
Total Carbs: |
21.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
5.8 |
Protein: |
1.16 |
| Fiber: |
0.61 |
Sodium: |
32.95 |
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