This recipe has been floating around in my "To Try" recipe binder, well actually its a pile, shoved into a folder that falls out of my binder every time I pick it up. None the less, I've hung on to this recipe, a photocopy of what looks to be torn out of a magazine, for about 15 years. Seriously 15 years. It's always looked interesting but I've never had the guts to try it. You know, make it for a friend or bring it to a pot luck untested. I've always passed it over for something more "safe". But with the most recent purge of the "To Try" binder/folder/pile I decided I needed to either try it or toss it. So, I tried it. . .
Here's what it takes: Butter (I like unsalted.), brown sugar, corn syrup, AP flour, cocoa powder, finely chopped pecans and vanilla.
In a medium saucepan melt the butter with the corn syrup and brown sugar. Bring to a boil and cook stirring constantly until the sugar is completely dissolved.
Remove from heat and add the remaining ingredients.
Mix thoroughly until you have a loose "batter". It will kind of look like brownie batter.
Drop by level (not rounded) teaspoons (NOT tablespoons) onto a silpat mat lined cookie sheet.
Bake for about 9 minutes. Cookies will spread and be very thin. Allow cookies to cool for two minutes on the cookie sheet.
Then carefully, and quickly, transfer to a cooling rack to cool completely. If you want to get crazy, you can cool the cookies over the handle of a wooden spoon to get a "taco" shape that can then be filled with butter cream, whipped cream, whatever you like. Keep in mind that you'll have to have several spoons set up and shape all the cookies at the same time as the cookies cool very quickly.
I could kick myself for not trying this recipe sooner. Oh mama, these are good. Everything you like about pecan pie in a thin crispy wafer with just a hint of chocolate. What I also love is how simple the ingredients are. All pantry staples. And really small quantities, largest is a 1/3 cup, so not much risk if you don't like 'em. Which I'm sure you will, because they're awesome. Give them a try, you won't be disappointed.
Chocolate Pecan Florentine Cookies
Makes 2-1/2 dozen
1/4 C. unsalted butter
1/3 C. packed brown sugar
1/4 C. light corn syrup
1/3 C. all purpose flour
1 T. unsweetened cocoa powder
1/2 C. finely chopped pecans
1 t. vanilla extract
powdered sugar (optional)
Preheat oven to 350°F.
Line a cookie sheet with a silicone baking mat.
In a medium saucepan, melt butter. Add brown sugar and corn syrup and bring to a boil stirring constantly. Continue to cook until sugar is dissolved. Remove from heat. Stir in remaining ingredients until well blended. Drop batter by teaspoonfuls 3 inches apart on lined cookie sheet. Bake for 9 minutes. Remove from oven and let cool two minutes on cookie sheet. After 2 minutes quickly transfer cookies to a cooling rack. Let cool completely. If desired, sprinkle with powdered sugar before serving.
Per cookie: 51 cal., 3 g. fat, 4.6 mg. sodium, .3 g. fiber, 5.6g. sugar and .4g. protein.
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