Pecan Lace Cookies I

Pecan Lace Cookies I

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"These cookies should be very brittle. Test one or two to get the correct baking time before baking the entire batch."
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servings 88 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil. In small mixing bowl, sift the flour. Add the pecans and oats. Mix well.
  2. In saucepan over medium heat, combine the corn syrup, brown sugar, and butter. Bring to a boil, stirring constantly. Remove from heat. Stir in the vanilla and flour mixture. Stir until well blended. Mixture will turn opaque. Drop by teaspoonfuls onto cookie sheets about 3 inches apart.
  3. Bake for 9 minutes or until set and golden. When done, slide foil onto wire racks and allow cookies to cool. Re-line cookie sheets with new foil for next batch. Peel cookies off of foil when cool.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.



Super thin and crunchy, almost toffee-like. I used dark corn syrup just because it's all i had. I also added 1/4teaspoon Cardamom just for the heck of it. Cinnamon, nutmeg, cloves, anything l...

Lacy and crunchy, especially on the outside edges. For my oven, the cooking time was too long, so the first cookies were slightly burned. 7 minutes seemed to be enough for mine, but every oven i...

its tastes great

After making this recipe and reviewing others I have concluded there is way too much butter, came out very slimy. I am going to retry with 1/4 cup as listed in similar recipes.

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