John's Pecan-Lace Cookies
These crunchy cookies are wonderful on their own or when paired with your favorite ice cream. 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.
Everyday Food, March 2009
- Prep Time 35 minutes
- Total Time 1 1/4 hours, plus chilling
- Yield Makes 55
- 2/3 cup packed light-brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup light corn syrup
- 1 teaspoon grated orange zest
- 1 cup pecans, finely chopped
- 2/3 cup cake flour (spooned and leveled)
- In a medium saucepan, heat sugar, butter, corn syrup, and a pinch of salt over medium, stirring, until sugar has dissolved, about 7 minutes.
- 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.
- 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.
- 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.
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.
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