REC: Pecan Lace Cookies
 

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
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> "If the soup had been as warm as the wine,
> if the wine had been as old as the turkey,
> and if the turkey had had a breast like the maid,
> it would have been a swell dinner." Duncan Hines
>
> To reply, remove "spambot" and replace it with "cox"

Using some or all brown sugar would be fantastic! Kind of a caramel-
pecan flavor.

John Kuthe...