Coffee Nut Drop Cookies
Once you have the coffee syrup made, the rest of this recipe is easy. And you can use the left over coffee syrup for drinks, over ice cream or whatever. Yum!
Sift flour, salt and baking soda. With mixer on low speed, mix in the flour mixture alternating with 4 tablespoons of coffee syrup until well blended. Stir in pecans.
Drop heaping teaspoonfuls, two inches apart, onto greased baking sheets. Bake in a preheated 375-degree F oven for 10-12 minutes until lightly browned. Cool on wire racks.
In a small bowl, combine confectioneries sugar, remaining 1/4 teaspoon vanilla, remaining 2 tablespoons coffee syrup and milk until smooth and consistency of a thick glaze. Spread glaze over the cooled cookies.
Yield: About three dozen cookies
Store syrup tightly covered in refrigerator, up to one month. Use to flavor milk drinks or over ice cream.