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Old-Fashioned Lace Cookies

  • Preparation Time: 20 minutes
  • Cooking Time: 6 min
  • Yield 12 servings


1 cup all-purpose flour, sifted
1 cup finely chopped pecans
1/2 cup light corn syrup
8 tablespoons butter
2/3 cup brown sugar, firmly packed


Preheat Oven to 350

Sift the flour and toss with the chopped pecans.

Combine the corn syrup, butter and brown sugar in a saucepan. Bring the mixture to a boil over medium heat, stirring constantly.

Remove the pan from the heat and gradually stir in the flour and nut mixture. Cool slightly. Drop the batter by level teaspoonfuls about 3 inches apart on a non-stick cookie sheet. Bake 5-6 minutes, or until most of the bubbling stops and the cookies are a caramel color. Remove them from the oven and let them cool on the sheet just until they can be handled. If you wait too long, they may stick to the baking sheet. (Gently lift up the outer edge of the cookie with a thin spatula to see if the cookie has firmed up enough to lifet off of the baking sheet.) Transfer cookies onto a platter to serve.

If you prefer to roll the lace cookies into a cone or cylinder, follow this step:
While the cookies are still warm, roll the cookie disc around the handle of a wooden kitchen utensil to form a cone or cylinder shape.  If they are too hard to be rolled, return them to the oven for a minute to soften them slightly.  Once cooled, the cylinders can be piped with mousse, whipped cream, pudding or ice cream.

Cookies may be kept frozen in an airtight container.

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