Pecan Lace Cookies I

Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

These cookies should be very brittle. Test one or two to get the correct baking time before baking the entire batch.

By Cecil Davis

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Recipe Summary

Servings:
30
Yield:
30 cookies
Nutrition Info
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Ingredients

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

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.

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  • 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 Facts

Per Serving:
88 calories; protein 0.9g; carbohydrates 11.9g; fat 4.5g; cholesterol 8.1mg; sodium 5.1mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

EEE
Rating: 5 stars
12/12/2008
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 like 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. Read More
Helpful
(15)

Most helpful critical review

scoefit
Rating: 2 stars
12/22/2010
After making this recipe and reviewing others I have concluded there is way too much butter came out very slimy. I am going to retry with 1/4 cup as listed in similar recipes. Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EEE
Rating: 5 stars
12/11/2008
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 like 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. Read More
Helpful
(15)
susiekew
Rating: 4 stars
01/12/2009
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 different. 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! Read More
Helpful
(4)
fernie1111
Rating: 5 stars
08/09/2010
its tastes great Read More
Helpful
(1)
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scoefit
Rating: 2 stars
12/21/2010
After making this recipe and reviewing others I have concluded there is way too much butter came out very slimy. I am going to retry with 1/4 cup as listed in similar recipes. Read More
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