Bourbon Pecan Laces

bourbon-pecan-laces
Photo by Joseph De Leo
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  • Makes 30 cookies
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    Nutritional Information

    Per Serving

    • Calories 52 calories
    • Fat 3 g
    • Sat Fat 1 g
    • Cholesterol 5 mg
    • Sodium 18 mg
    • Protein 0 g
    • Carbohydrate 5 g
    • Sugar 3 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 5 mg

Heat oven to 350° F with the rack in the upper and lower thirds. Line 2 baking sheets with parchment.

Combine the butter, brown sugar, corn syrup, cream, and 1 tablespoon of the bourbon in a small pot and cook over medium-high stirring, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and slowly whisk in the flour, the remaining tablespoon of bourbon, and salt. Return to the heat and bring to a boil. Cook, stirring constantly, for 1 minute. Remove from heat and stir in the pecans.

Drop 1½ teaspoon mounds of the warm batter, spacing them 4 inches apart, onto parchment-lined baking sheets.

Ingredients

  1. Check 4 tablespoons (1/2 stick) unsalted butter
  2. Check 1/3 cup light brown sugar
  3. Check 2 tablespoons plus 1 teaspoon light corn syrup
  4. Check 1 tablespoon heavy cream
  5. Check 2 tablespoons bourbon
  6. Check 1/2 cup all-purpose flour, spooned and leveled
  7. Check 1/4 teaspoon fine salt
  8. Check 1/2 cup very finely chopped pecans

Directions

  1. Heat oven to 350° F with the rack in the upper and lower thirds. Line 2 baking sheets with parchment.
  2. Combine the butter, brown sugar, corn syrup, cream, and 1 tablespoon of the bourbon in a small pot and cook over medium-high stirring, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and slowly whisk in the flour, the remaining tablespoon of bourbon, and salt. Return to the heat and bring to a boil. Cook, stirring constantly, for 1 minute. Remove from heat and stir in the pecans.
  3. Drop 1½ teaspoon mounds of the warm batter, spacing them 4 inches apart, onto parchment-lined baking sheets.
  4. Bake, in batches, rotating the sheets halfway through, until flat and golden brown, 8 to 10 minutes. Cool on the baking sheets, until firm, 4 to 5 minutes. Transfer to a wire rack to cool completely. (If the batter cools between batches and can’t be scooped, warm it slightly over low heat).
  5. Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper or parchment in an airtight container, for up to 1 week.