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READY IN 30 mins

Pecan Lace Cookies II

Read Reviews (12)

"These caramel beauties can be shaped while they are cooling, to become edible bowls for exotic desserts. If left on the parchment to cool, they will become a caramel-colored snowflake of flavor. Drizzle chocolate on them after cooling for an added bonus." — Jim Jeremiah

Ingredients Edit and Save

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Original recipe makes 30 cookies Change Servings

1 cup butter
1 cup light corn syrup
1 1/3 cups brown sugar

2 cups all-purpose flour
2 cups finely chopped pecans

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Directions

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

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PREP 15 mins
COOK 15 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 10, 2003

These were very easy to make. I shaped them into dessert bowls and filled them with a no-bake cheesecake filling and fresh berries. Everyone raved about them and said they looked complicated to make. I will use this recipe over and over when I need to impress!

—Julie

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Most Helpful Critical Review

Dec 07, 2008

if you are looking to make florentine lace type cookies, this is not the one to use. these come out more cookie like than lace like....way too much flour. at least that's how mine came out. too thick and not wafer like which is what i was looking for and hence too hard a bite. i found a recipe on food network i am going to try with way less flour and more butter to get that wafer thin cookie. sorry.

—whiteorchidbloom

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12 Ratings

Dec 19, 2006

This recipe is good but you must be prepared to experiment with your oven temperature a little. I found cooling the entire mixture and rolling the dough into small balls gave the best result. I also used a convection oven and just lowered the temp to 325 which gave a more even tone to the cookie. Don't let them get too brown on the edges or they may be slightly bitter. Use parchment paper. If you are cheap you can wipe off the parchment paper a few times with a paper towel or reuse. Also be wary of spreading. If you cool it completely they spread a little less and you can get about 8 cookies on a standard cookie sheet without them touching. Great simple recipe. With small cookies I was actually able to make about 100 cookies.

—Cranky Food Scientist

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Nov 29, 2007

I love these cookies. As well as making them into a bowl, they can be shaped into a cone shape while still warm, filled with whipped cream and served amongst an assortment of squares and cookies. They need to be bigger for this. I also makes the cookies quite small and dip about 1/3-1/2 of the cookie in either dark chocolate, or white chocolate. Adds to a dessert party platter.

—Sweettooth

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Dec 16, 2006

Terrific cookie and easy to make. Be sure to use the parchment paper!

—cindy b

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Dec 20, 2010

I was dissapointed by the fact that it said this made 30 cookies. I made 1 1/2 the recipe and was baking this recipe all afternoon!!! I know there is atleast 90 + cookies!!! They taste great and I actually made them as a sandwich with melted semisweet chocolate to hold them together.

—BATESJ

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Apr 17, 2005

There are three things I love about these cookies... They're a cinch to make. They look so pretty and they taste good too! What more could you ask for?

—ryanandkylesmom

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Dec 15, 2005

These are amazing. My family is from new york and these are just like the ones in new york bakeries!

—ILOVERIVERS

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Nutrition

Calories
190 kcal
10%

Carbohydrates
22.1 g
7%

Cholesterol
16 mg
5%

Fat
11.4 g
18%

Fiber
0.9 g
4%

Protein
1.6 g
3%

Sodium
52 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pecan Lace Cookies II

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 190
Calories from Fat: 103

% Daily Value *
Total Fat 11.4g 18 %
Saturated Fat 4.3g 22 %
Cholesterol 16mg 5 %
Sodium 52mg 2 %
Potassium 49mg 1 %
Total Carbohydrates 22.1g 7 %
Dietary Fiber 0.9g 4 %
Protein 1.6g 3 %
Sugars 9.5g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 2 %
Iron 6 %
Thiamin 12 %
Niacin 7 %
Vitamin B6 1 %
Magnesium 4 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.