-
-
My review
Pecan Lace Cookies II
Jim Jeremiah
"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."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 190Original recipe yields 30 servings (30 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- 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.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1616 Ratings
-
-
-
-
-
Most helpful positive review
4/22/2002
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...
Most helpful critical review
12/7/2008
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. t...
Most helpful
Most positive
Least positive
Newest
12/7/2008
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. t...
4/22/2002
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...
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 ...
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...
12/16/2006
Terrific cookie and easy to make. Be sure to use the parchment paper!
12/19/2010
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 ...
12/15/2005
These are amazing. My family is from new york and these are just like the ones in new york bakeries!
4/17/2005
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?
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!