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Pecan Lace Cookies Recipe

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This recipe for Pecan Lace Cookies is from Gram Whipple's Yummy Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup finely chopped pecans
⅔ cup butter
1 cup brown sugar, packed
¼ cup corn syrup
1 T. milk
¼ tsp. salt
1-½ rolled oats
2 T. flour
2 tsp. vanilla
Directions:
Directions:
Preheat over to 350º. Grease cookie sheets or line with well greased aluminum foil.

Spread pecans in a baking pan and toast in the oven, stirring constantly, 5 to 6 minutes, until very lightly browned. Set aside to cool. Raise the oven temperature to 375º.

In a saucepan over medium heat, bring butter to a boil. Adjust heat and boil butter gently, stirring occasionally, for 3 or 4 minutes, or until the solids on the bottom of the pan turn light brown. Remove the pan from the heat. Add brown sugar, corn syrup, milk and salt. Add rolled oats, flour and vanilla. Stir in the toasted pecans. Drop scant measuring teaspoonfuls of batter onto sheets, spacing 3-inches apart. Do not make the cookies too large as they spread a great deal. The batter will stiffen as it cools; this is okay. Bake in the upper third of the oven for 6 to 8 minutes or until cookies are golden brown all over and just slightly darker at the edges. Transfer sheets to wire racks and let stand until the cookies firm up slightly, about 1 minute. When cool, transfer cookies to wire racks. If they become too cool and brittle to remove easily, return them to the oven for a minute to soften. Grease the sheets before baking another batch.
Number Of Servings:
Number Of Servings:
6 dozen

 

 

 

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