Pecan Lace Cookies I Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 21, 2010
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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Reviewed: Aug. 7, 2010
its tastes great
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Reviewed: Jan. 11, 2009
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 is different. If you use only a teaspoon of batter, there are way more than 30 cookies here. I stopped after 48, but there was still batter left. Served for dessert with freash strawbeeries and blueberries and vanilla bean ice cream. Thanks for the recipe!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 11, 2008
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 like that would also be yummy. They're probably great without any additions though. They spread ALOT! I dropped 1/2 teaspoons full, and only put 6 cookies per baking sheet. I baked them on parchment paper, for 8-9 minutes, took the parchment paper off the cookie sheet and onto my countertop, to cool them quickly.
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Cooking Level: Intermediate

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