These cookies look like lace and taste like crisp caramel! Many years ago, when I was teaching a dessert class, one of my students asked me if one had to use a toothpick to make the holes in the cookies. Watch these cookies bake the first time you make them. You can see the holes materialize before your very eyes!
Don’t make these cookies if you are in a rush. Take the time to make just six or eight at a time and to let them cool properly.
Note: Don’t make these on a humid day because they won’t remain crisp.
Prep time: 20 minutes
By July 7, 2015Published:
- 1/2 cup non dairy margarine/sweet butter
- 1/2 cup light corn syrup
- 2/3 cup Dark Brown Sugar firmly packed
- 1 cup flour
- 1 cup finely chopped pecans roasted and unsalted
- 1 medium saucepan
- 2 teaspoons
- 1 large cookie sheet lined with baking parchment
- 1 spatula
- 2 cooling racks
- Preheat oven to: 325 F.
- Put margarine, corn syrup and sugar in saucepan over low flame. When margarine has melted, bring mixture to a boil. At this point, remove saucepan from heat and stir in flour and nuts. Let batter sit for 15 minutes to cool and thicken.
- Using a teaspoon, scrape small amounts of batter from another teaspoon on to parchment. Leave three inches between cookies. They spread a great deal.
- Bake eight-ten minutes or until cookies are mahogany brown. Remove cookie sheet from oven and allow cookies to cool at least one minute before gently removing them and placing them on rack. The cookies will still be flexible. They will become crisp as they cool on the rack. Repeat process until all the batter has been used.
- Store lace cookies in an airtight container with waxed paper between the layers. Do not refrigerate or freeze.