Pecan Flower Cookies

Esther Ottensoser Esther Ottensoser
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For all of us Bais Yaakov Boro Park alumni out there (from 20-plus years ago), I’m sure you recall our daily snack of flower butter cookies! Used as a base for this tasty pecan topping, you’ll see these flowers blossom into a delectable, mouthwatering treat!

20m 24
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Tree nuts

Directions

For the Cookies

  1. Preheat oven to 350°F (180°C). Lay the cookies on a Gefen Parchment Paper-lined baking sheet.

  2. Place the margarine, brown sugar, coconut, and pecans in a medium-sized pot and bring to a boil, stirring until combined.

  3. Place one teaspoon of the mixture on each cookie.

  4. Bake for eight minutes. Allow to cool.

  5. Drizzle with white and dark chocolate.

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1 Comment

Esther •

Sounds great! + a few questions Sounds good and so easy!
A few questions though -
- Is this recipe sized for the mini butter cookies or full size ones?
- What can be substituted for the coconut?
- How much in advance do you think these can be made?
TIA!

Chaia Frishman •
Reply to Esther

From the picture it seems to me it's for the full sized ones. I would skip the coconut or even use the ground praline they sell near the chocolate chips. I think they can be made a few days in advance and stored in an airtight container.