Saturday Down South is partnering with Community Coffee and TailgateTraditions.com to bring our readers a set of new tailgating recipes each week. We hope you enjoy, and be sure to check out TailgateTraditions.com for more helpful tailgating tips and recipes.
Community® Coffee and Browned Butter Pecan Cookies
SERVES: 24
PREP: 1.5 HOURS
COOK: 25 MIN
INGREDIENTS
- 1 cup Unsalted butter
- ¾ cup Confectioners’ sugar
- 1 tsp. Vanilla extract
- 2 cups All-purpose flour
- 1 tbsp. Community® coffee House Blend, ground
- 3 tbsps. Water, divided
- ¾ tsp. Salt
- 24 Pecan halves
- Optional Confectioners’ sugar as garnish
DIRECTIONS
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 water, if needed. Roll dough into 24 balls. Place balls 1 inch apart on a large ungreased baking sheet. Place pecans on 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.
A graduate of the University of Florida and founder of Saturday Down South, Kevin is a college football enthusiast.
