Pecan Praline Lace Cookies

These delicate cookies are great by themselves with a nice cup of tea or coffee.... but they really are the perfect little cup for berries, custards, etc.  You can make these today with only 5 simple pantry ingredients...

Ingredients:

• ½ cup + 2 Tbsp finely chopped pecans 
• ¼ cup all-purpose flour 
• ½ stick unsalted butter, softened 
• ¼ cup packed dark brown sugar 
• ¼ cup light corn syrup (Karo) 
• just a smidge of vanilla

Method: 

• Preheat oven to 350^oF. 
• In small bowl, combine pecans and flour. 
• In small saucepan, combine butter, sugar, and syrup and bring to a boil (and also vanilla)
• Remove from heat and stir dry ingredients into pot.

• Transfer to a bowl to cool, stirring occasionally until it becomes doughy. 
• With moist hands, roll dough into balls of desired size.  
• Place on ungreased cookie sheet or preferably a Silpat 3’ – 7” apart.  They spread a LOT.

• Bake 9 ½  - 10 min (until there is no more bubbling),  Don’t over bake them or you won’t be able to shape them. 
•  Remove from oven and allow them to cool just a couple of minutes until flexible with spatula, but still malleable.

• Mold, or shape them (roll or drape) and cool on wire rack. 
• I like to turn them over (bumpy pecan side facing down next to jar; smooth side out) over a spice bottle.  This makes darling little cups that can be filled with custard and fruit, lemon curd, etc.

They can also be rolled into a cookie “cigar” (bumpy side out) and dipped if desired on one end in melted milk/white chocolate.

  

Careful!  They are very fragile once they cool!!

Order the Menu Musings Cookbook!

 
Method: 

• Preheat oven to 350^oF. 
• In small bowl, combine pecans and flour. 
• In small saucepan, combine butter, sugar, and syrup and bring to a boil (and also vanilla)
• Remove from heat and stir dry ingredients into pot.

• Transfer to a bowl to cool, stirring occasionally until it becomes doughy. 
• With moist hands, roll dough into balls of desired size.  
• Place on ungreased cookie sheet or preferably a Silpat 3’ – 7” apart.  They spread a LOT.

• Bake 9 ½  - 10 min (until there is no more bubbling),  Don’t over bake them or you won’t be able to shape them. 
•  Remove from oven and allow them to cool just a couple of minutes until flexible with spatula, but still malleable.

• Mold, or shape them (roll or drape) and cool on wire rack. 
• I like to turn them over (bumpy pecan side facing down next to jar; smooth side out) over a spice bottle.  This makes darling little cups that can be filled with custard and fruit, lemon curd, etc.

They can also be rolled into a cookie “cigar” (bumpy side out) and dipped if desired on one end in melted milk/white chocolate.

Careful!  They are very fragile once they cool!!