John's Pecan-Lace Cookies

These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.

  • Prep:
  • Total Time:
  • Yield: Makes 55

Source: Everyday Food, March 2009

Ingredients

  • 2/3 cup packed light-brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup light corn syrup
  • Salt
  • 1 teaspoon grated orange zest
  • 1 cup pecans, finely chopped
  • 2/3 cup cake flour (spooned and leveled)

Directions

  1. In a medium saucepan, heat sugar, butter, corn syrup, and a pinch of salt over medium, stirring, until sugar has dissolved, about 7 minutes.

  2. Remove pan from heat; stir in orange zest, pecans, and flour. Transfer to a bowl; cover with plastic wrap, and refrigerate until dough is firm, about 2 hours.

  3. Preheat oven to 350 degrees. Line two large baking sheets with parchment. Drop dough by teaspoons, about 2 inches apart, onto sheets (6 per sheet); roll into balls.

  4. Bake until cookies are golden brown (they will harden as they cool), 9 to 10 minutes. Transfer cookies on parchment to a wire rack. Repeat with remaining dough. Let cookies cool completely.

Cook's Notes

This dough needs to chill for a couple of hours before baking, but you can also leave it in the fridge for up to 2 weeks and bake when you like. If you like, you can substitute almonds for the pecans and lemon zest for the orange zest. Or make a sandwich by spreading a layer of melted chocolate between two cookies.

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