Pecan Lace Cookies I

4 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

Ingredients

1 cup whole wheat flour
1/2 cup chopped pecans
1/2 cup quick cooking oats
1/2 cup light corn syrup
1/2 cup packed brown sugar
1/2 cup unsalted butter
1 teaspoon vanilla extract

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Metric US

Original recipe yields 30 cookies

Directions

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.

Nutrition

Amount Per Serving (30 total)

Calories
88 cal
4%

Fat
4.5 g
7%

Carbs
11.9 g
4%

Based on a 2,000 calorie diet

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Reviews (4)

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chickens

Dec. 11, 2008

" 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. "

susiekew

Jan. 12, 2009

"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!"