Sweet pecan cookies that are easy to make and easier to eat. It’s probably best to double the batch, but you may also want to consider tripling it.
Pecan Lace Cookies
Servings
18 Servings
Ingredients
- ½ cup packed light brown sugar
- ½ stick unsalted butter
- ¼ cup light corn syrup
- ⅓ cup flour
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 and generously grease 2 large baking sheets.
- Cook brown sugar, butter, and corn syrup in a saucepan over moderate heat, stirring occasionally, until smooth.
- Remove from heat, then stir in flour and pecans.
- Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.)
- Cool cookies on sheet 1 to 2 minutes.
- Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)
- Be sure to cool these cookies before transferring them to a rack, they are very soft when they first come out of the oven and need to set a moment.
Sorry, I don’t think we do.
Your photo looks more like a traditional pecan cookie and doesn’t reflect the recipe. I made these, but it’s a thin lace cookie. Do you have another recipe for the cookie in the photo?