Pecan Lace Cookies II

Pecan Lace Cookies II

14

"These caramel beauties can be shaped while they are cooling, to become edible bowls for exotic desserts. If left on the parchment to cool, they will become a caramel-colored snowflake of flavor. Drizzle chocolate on them after cooling for an added bonus."

Ingredients

30 m {{adjustedServings}} servings 190 cals
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Nutrition

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  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
  3. Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.
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Reviews

14
  1. 14 Ratings

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if you are looking to make florentine lace type cookies, this is not the one to use. these come out more cookie like than lace like....way too much flour. at least that's how mine came out. t...

These were very easy to make. I shaped them into dessert bowls and filled them with a no-bake cheesecake filling and fresh berries. Everyone raved about them and said they looked complicated t...

This recipe is good but you must be prepared to experiment with your oven temperature a little. I found cooling the entire mixture and rolling the dough into small balls gave the best result. I ...