Pecan Lace Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1⅓ cups pecans, chopped
1 cup sugar
4 tbsp. flour
⅓ tsp. baking powder
dash of salt
1 stick of butter, melted
2 tsp. vanilla
1 egg, beaten
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Directions: |
Directions:Mix together well the pecans, sugar, flour, baking powder and salt.
Add the melted butter, vanilla and egg.
Drop onto a cookie sheet in small ice teaspoon amounts. (Be sure the cookie sheet has been lined with kitchen parchment or aluminum foil) Place about 3 inches apart.
Bake in a 325º oven for 8 to 12 minutes, depending upon your oven.
Let cool. Peel off the parchment. |
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Personal
Notes: |
Personal
Notes: This recipe is from "La Bouche Creole" by Leon E Soniat, Jr. which was given to me by Frances as a Wedding Shower gift. I copied it directly from the book and can't explain why the author doesn't say to pre-heat the oven or line the cookie sheets before you start. BUT do preheat the oven and line the cookie sheets before you start.
This recipe makes honestly up to 12 dozen cookies once you figure out how much is an ice teaspoon amount is (Southern thing?) and how long to cook each batch.
Make sure the pecans are chopped on the smallish side or the cookies don't hold together.
The cookies are done when the edges are brown and the centers are tan. That's ten minutes in my oven.
Use a new sheet of parchment paper for each batch so have a lot of parchment on hand.
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