Pecan Lace Cookies II

Pecan Lace Cookies II

by Mildred Robinson 2 years ago
4.3 (9)
15 minutes
190.2 kcal
22.1 g carbs
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Description

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.

Ingredients
  • 1 cup butter
  • 1 cup light corn syrup
  • 1 ⅓ cups brown sugar
  • 2 cups all-purpose flour
  • 2 cups finely chopped pecans
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. 2. 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.
  3. 3. 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.
Nutrition Facts
serving: 30 cookies
calories: 190.2 kcal
carbohydrates: 22.1 g
protein: 1.6 g
saturated fat: 4.3 g
cholesterol: 16.3 mg
sodium: 52.3 mg
fiber: 0.9 g
sugar: 9.5 g