Coffee Pecan Meringue Sandwich Cookies 1995 Recipes

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CHOCOLATE COFFEE SANDWICH COOKIES



Chocolate Coffee Sandwich Cookies image

These chewy chocolate cookies start with a brownie mix and are filled with a subtle, coffee-flavored buttercream.

Provided by Courtly

Categories     Dessert

Time 23m

Yield 36 sandwich cookies

Number Of Ingredients 12

1 tablespoon instant coffee granules
2 tablespoons very hot water
1 (19 1/2-22 1/2 ounce) box fudge brownie mix
1/2 cup butter, softened
1/2 cup flour
1 egg
2 tablespoons coarse sugar
2 teaspoons instant coffee granules
2 tablespoons very hot water
1/4 cup butter, softened
2 cups powdered sugar
1 tablespoon light corn syrup

Steps:

  • Heat oven to 350. Place 1 T. coffee granules and 2 T. hot water in medium bowl; stir until dissolved. Stir in brownie mix, 1/2 cup butter, flour and egg.
  • Place coarse sugar into small bowl. Shape dough into 1 inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets. Cool completely.
  • Place 2 t. coffee granules and 2 T. hot water in small cup; stir until dissolved. Beat 1/4 cup butter in medium bowl at medium speed until creamy. Gradually add powdered sugar alternately with dissolved coffee granules, scraping bowl often, until well mixed. Stir in corn syrup.
  • Spread 1 t. buttercream onto bottom-side of 1 cookie. Top with another cookie, bottom-side down.

Nutrition Facts : Calories 141, Fat 5.9, SaturatedFat 2.9, Cholesterol 16, Sodium 74.6, Carbohydrate 21.3, Fiber 0.1, Sugar 15, Protein 1.2

PECAN MERINGUE COOKIES



Pecan Meringue Cookies image

Provided by Phyllis Glazer

Categories     Cookies     Mixer     Egg     Nut     Bake     Passover     Pecan     Spice     Spring     Kosher

Yield Makes 24 to 30

Number Of Ingredients 5

1 large egg white
1 cup light brown granulated sugar, regular light brown sugar, or turbinado sugar
Pinch of salt
1/4 teaspoon ground allspice or nutmeg
1 1/2 cups finely chopped pecans

Steps:

  • 1. Preheat oven to 250°F. Line a baking sheet with parchment paper and set aside.
  • 2. Using an electric mixer, beat the egg white until stiff and gradually add the sugar, salt, and desired spice. Beat until the mixture looks shiny. Stir in the nuts.
  • 3. Using two spoons, place full teaspoons of the mixture on the sheet, leaving 1 1/2 inches between each cookie. Flatten out the tops.
  • 4. Bake in the preheated oven for 25 to 30 minutes, or until the cookies appear dry on top. Use a spatula to gently remove the warm cookies from the oven and cool on a wire rack. Store in a sealed jar.

PECAN PUFFS (MERINGUE COOKIES)



Pecan Puffs (Meringue Cookies) image

Make and share this Pecan Puffs (Meringue Cookies) recipe from Food.com.

Provided by Kikimony

Categories     Drop Cookies

Time 1h10m

Yield 36 puffs

Number Of Ingredients 5

3 egg whites
1 pinch salt
1 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • In a mixing bowl beat egg whites until soft peaks form.
  • Gradually add sugar, beating until stiff peaks form (5-8 minutes).
  • Fold in vanilla and pecans.
  • Drop by well-rounded teaspoonfuls onto greased cookie sheets.
  • Bake at 200 degrees for 50-55 minutes or until firm to the touch.
  • Store in airtight container.

COFFEE-PECAN MERINGUE ICE CREAM SANDWICHES



Coffee-Pecan Meringue Ice Cream Sandwiches image

Delicate cookies and purchased ice cream produce a grown-up version of a playground favorite.

Yield Serves 8 to 10

Number Of Ingredients 10

2 cups pecans (about 8 ounces), lightly toasted, cooled
3 tablespoons plus 1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 large egg whites
1/4 teaspoon cream of tartar
4 teaspoons instant coffee crystals
40 (about) pecan halves
1 1/4 cups (about) coffee ice cream

Steps:

  • Preheat oven to 225°F. Line 2 heavy large baking sheets with foil; butter and flour foil. Combine 1 cup pecans, 3 tablespoons sugar, cinnamon and salt in processor; grind finely. Add 1 1/2 ounces (about 1/4 cup) chocolate and 1 cup nuts and process just until pecans are coarsely chopped, using about 10 on/off turns.
  • Using electric mixer, beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 1/2 cup brown sugar, beating until mixture is very stiff, about 4 minutes. Fold in nut mixture and instant coffee (crystals will not dissolve).
  • Drop batter by scant tablespoonfuls onto prepared sheets, spacing evenly. Lightly press pecan half onto each cookie. Bake until meringues are dry, about 55 minutes. Cool completely on sheets.
  • Place 1 tablespoon ice cream on bottom side of 1 meringue. Gently press bottom side of another meringue onto ice cream. Place on baking sheet; freeze. Repeat with remaining meringues and ice cream. Freeze until firm, about 1 hour.
  • Melt 3 ounces chocolate in top on double boiler set over simmering water, stirring until smooth. Drizzle over sandwiches. Cover and freeze. (Can be made 2 days ahead. Keep frozen.)

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