1 cup Unsalted butter
3⁄4 cup Confectioners’ sugar
1 tsp. Vanilla extract
2 cups All-purpose flour
1 tbsp. Community® House Blend coffee, ground
3 tbsps. Water, divided
3⁄4 tsp. Salt
24 Pecan halves
Optional Confectioners’ sugar as garnish
1. In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat and pour into a bowl. Refrigerate until almost firm, about 1 hour,stirring occasionally.
2. Preheat oven to 300°.
3. In a large bowl, beat browned butter, confectioners’ sugar and vanilla with a mixer at medium speed until creamy.
Add flour, ground coffee, 2 tablespoons water and salt, beating until combined.
Add remaining 1 tablespoon of water, if needed. Roll dough into 24 balls. Place balls 1 inch apart on a large ungreased baking sheet. Place pecanson dough balls, pressing to adhere.
4. Bake until bottoms of cookies are lightly browned, 20 to 25 minutes. Let cool on pan for 5 minutes. Remove from pan and let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired.
FUN PROMOTION FROM Community Coffee..
Now thru September select bags and boxes of Community® coffee will feature on-pack game codes that can be entered online at TailgateTraditions.com for a chance to win. Prizes include an all-expense-paid trip to Houston for the Big Game, outdoor grills, flat screen TVs, Southwest gift cards and more.
While I received some coffee in exchange for the post, all opinions are truly my own.
I am thankful for the opportunity to combine two of my favorite things coffee + football + baking