Drop-and-Bake Lace Cookies

Lace Cookies
Christopher Baker
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Hands-On Time
15
minutes
Total Time
40
minutes
Makes 36 cookies

Ingredients

4
tablespoons
(1⁄2 stick) unsalted butter
1/4
cup
granulated sugar
1/4
cup
packed light brown sugar
2
tablespoons
heavy cream
1/3
cup
very finely chopped pecans
1/4
cup
all-purpose flour, spooned and leveled
1/4
teaspoon
kosher salt

Directions

  1. Heat oven to 350° F. In a small saucepan, combine the butter, sugars, and cream and bring to a boil. Boil, stirring until the sugar dissolves, about 1 minute. Remove from heat and stir in the pecans, flour, and salt.
  2. Drop level teaspoons of the warm batter, spacing them 4 inches apart, onto parchment-lined baking sheets. If the batter cools between batches and can’t be scooped, rewarm it slightly.
  3. Bake, rotating the sheets halfway through, until golden brown, 8 to 10 minutes. Cool on the sheets until firm, about 5 minutes. Transfer to wire racks to cool completely.
Sara Quessenberry
December 2010

Nutritional Information

  • Per Serving
  • Calories 39
  • Fat 3 g
  • Sat Fat 1 g
  • Cholesterol 5 mg
  • Sodium 14 mg
  • Protein 0 g
  • Carbohydrate 4 g
  • Sugar 3 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 3 mg
What does this mean? See Nutrition 101.

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