On Nov 20, 1:51*am, Terry Pulliam Burd > wrote:
> I was looking for a somewhat lighter, crispy pecan cookie than our old
> standby, Harris Ranch Pecan Cookies, which are chewy and slightly
> dense (although they make you close your eyes and think, "pecan pie"),
> and found the following recipe. Really nice crispy cookie, a lighter,
> more delicate flavor. They're both wonderful cookies, but this is a
> change of pace from the HRP Cookies. Word of caution: when the recipe
> says "drop by teaspoonfuls," it means it, and give the cookies plenty
> of room to spread out, as they will completely flatten. I made the
> initial batch too close together and had to very, very quickly use a
> knife to separate the cookies, reshaping them into rounds while they
> were still malleable.
>
> @@@@@ Now You're Cooking! Export Format
>
> Pecan Lace Cookies
>
> cookies
>
> 1/4 cup (1/2 stick) unsalted butter; room temperature
> 1/3 cup sugar
> 2 tablespoons light corn syrup
> 1/3 cup all purpose flour
> 1 cup coarsely ground pecans; about 4 ounces
> 1 teaspoon vanilla extract
>
> Position rack in center of oven and preheat to 350 F. Line 2 baking
> sheets with parchment paper. Stir butter, sugar, and corn syrup in
> heavy medium saucepan over low heat until melted and smooth. Bring to
> boil over medium-high heat, stirring constantly. Remove from heat.
> Stir in flour. Add nuts and vanilla; stir to combine.
>
> Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2
> inches apart. Bake cookies, 1 sheet at a time, until bubbling and
> lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer
> to rack; cool completely.
>
> Notes: *Bon Appetit 2004
>
> Yield: about 18

That looks lovely. I can also imagine it with hickory nuts instead of
pecans. Imagine because getting one's hands on that quantity of
hickory nuts is rather difficult. I'm forwarding this recipe to my
wife. Thanks.
>
> Terry "Squeaks" Pulliam Burd
>
--Bryan