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.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

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  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

190 calories; 11.4 g total fat; 16 mg cholesterol; 52 mg sodium. 22.1 g carbohydrates; 1.6 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2003
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 to make. I will use this recipe over and over when I need to impress! Read More
(34)

Most helpful critical review

Rating: 2 stars
12/07/2008
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. too thick and not wafer like which is what i was looking for and hence too hard a bite. i found a recipe on food network i am going to try with way less flour and more butter to get that wafer thin cookie. sorry. Read More
(45)
17 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
12/10/2003
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 to make. I will use this recipe over and over when I need to impress! Read More
(34)
Rating: 2 stars
12/07/2008
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. too thick and not wafer like which is what i was looking for and hence too hard a bite. i found a recipe on food network i am going to try with way less flour and more butter to get that wafer thin cookie. sorry. Read More
(45)
Rating: 5 stars
12/10/2003
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 to make. I will use this recipe over and over when I need to impress! Read More
(34)
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Rating: 4 stars
12/19/2006
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 also used a convection oven and just lowered the temp to 325 which gave a more even tone to the cookie. Don't let them get too brown on the edges or they may be slightly bitter. Use parchment paper. If you are cheap you can wipe off the parchment paper a few times with a paper towel or reuse. Also be wary of spreading. If you cool it completely they spread a little less and you can get about 8 cookies on a standard cookie sheet without them touching. Great simple recipe. With small cookies I was actually able to make about 100 cookies. Read More
(29)
Rating: 5 stars
11/29/2007
I love these cookies. As well as making them into a bowl they can be shaped into a cone shape while still warm filled with whipped cream and served amongst an assortment of squares and cookies. They need to be bigger for this. I also makes the cookies quite small and dip about 1/3-1/2 of the cookie in either dark chocolate or white chocolate. Adds to a dessert party platter. Read More
(24)
Rating: 5 stars
12/16/2006
Terrific cookie and easy to make. Be sure to use the parchment paper! Read More
(10)
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Rating: 4 stars
12/20/2010
I was dissapointed by the fact that it said this made 30 cookies. I made 1 1/2 the recipe and was baking this recipe all afternoon!!! I know there is atleast 90 cookies!!! They taste great and I actually made them as a sandwich with melted semisweet chocolate to hold them together. Read More
(8)
Rating: 5 stars
12/15/2005
These are amazing. My family is from new york and these are just like the ones in new york bakeries! Read More
(7)
Rating: 5 stars
04/18/2005
There are three things I love about these cookies... They're a cinch to make. They look so pretty and they taste good too! What more could you ask for? Read More
(7)
Rating: 4 stars
11/29/2005
If you can get past the way these cookies look they taste great! They just aren't the most attractive cookie. Good idea to make them into a bowl though! Read More
(4)