Pecan Lace Cookies

Sep 5

Written by:
9/5/2011 1:59 PM  RssIcon

Pecan Lace Cookies
(makes about 3 dozen)
 Adapted from Lee Bailey's Country Desserts

1 Cup Whole Wheat Flour
1/2 Cup Fine Chopped Pecans
1/2 Cup Quick Oats
1/2 tsp Kosher Salt
1/2 Cup (1 stick) Unsalted Butter
1/2 Cup Dark Brown Sugar
1/2 cup Corn Syrup
1 tsp Vanilla Jack

Add butter, sugar and corn syrup to non-stick pan, and heat to melt butter and mix the sugar and corn syrup then remove from heat. Stir in the vanilla, and then mix in the remaining dry ingredients. Most quick oats are fairly fine; however I like to pulse the dry ingredients in a food processor just a bit to fine chop the pecans with the oats.

Line a baking sheet with foil. Drop by tablespoonfuls onto the foil and lightly press down with buttered fingers to flatten to between 1/4” and 1/8” thick; provide plenty of space for them to spread out. Bake for 9 minutes in preheated 375˚ preheated oven. Remove from oven and let cookies cool and harden on the foil. Carefully peel the foil from the cookies. Store the cookies in an airtight container.

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