Pecan Lace Cookies I4 Reviews
“These cookies should be very brittle. Test one or two to get the correct baking time before baking the entire batch.” - by Cecil Davis
Original recipe yields 30 cookies
- Preheat oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil. In small mixing bowl, sift the flour. Add the pecans and oats. Mix well.
- In saucepan over medium heat, combine the corn syrup, brown sugar, and butter. Bring to a boil, stirring constantly. Remove from heat. Stir in the vanilla and flour mixture. Stir until well blended. Mixture will turn opaque. Drop by teaspoonfuls onto cookie sheets about 3 inches apart.
- Bake for 9 minutes or until set and golden. When done, slide foil onto wire racks and allow cookies to cool. Re-line cookie sheets with new foil for next batch. Peel cookies off of foil when cool.
Amount Per Serving (30 total)
- 88 cal
- 4.5 g
- 11.9 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
" Super thin and crunchy, almost toffee-like. I used dark corn syrup just because it's all i had. I also added 1/4teaspoon Cardamom just for the heck of it. Cinnamon, nutmeg, cloves, anything li..." See moreke that would also be yummy. They're probably great without any additions though. They spread ALOT! I dropped 1/2 teaspoons full, and only put 6 cookies per baking sheet. I baked them on parchment paper, for 8-9 minutes, took the parchment paper off the cookie sheet and onto my countertop, to cool them quickly. "
"Lacy and crunchy, especially on the outside edges. For my oven, the cooking time was too long, so the first cookies were slightly burned. 7 minutes seemed to be enough for mine, but every oven is diff..." See moreerent. If you use only a teaspoon of batter, there are way more than 30 cookies here. I stopped after 48, but there was still batter left. Served for dessert with freash strawbeeries and blueberries and vanilla bean ice cream. Thanks for the recipe!"
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