Pecan Lace Recipes

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JOHN'S PECAN-LACE COOKIES

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 55

Number Of Ingredients 7



John's Pecan-Lace Cookies image

Steps:

  • 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.

Nutrition Facts : Calories 53 g, Fat 3 g

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)

PECAN LACE COOKIES II

These caramel beauties can be shaped while they are cooling, to become edible bowls for exotic desserts. If left on the parchment to cool, they will become a caramel-colored snowflake of flavor. Drizzle chocolate on them after cooling for an added bonus.

Provided by Jim Jeremiah

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 30m

Yield 30

Number Of Ingredients 5



Pecan Lace Cookies II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  • In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
  • Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

Nutrition Facts : Calories 190.2 calories, Carbohydrate 22.1 g, Cholesterol 16.3 mg, Fat 11.4 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.3 g, Sodium 52.3 mg, Sugar 9.5 g

1 cup butter
1 cup light corn syrup
1 ⅓ cups brown sugar
2 cups all-purpose flour
2 cups finely chopped pecans

PECAN LACE

Almost a confection - has only one tablespoon of flour. Good with ice cream. Or fill with sweetened whipped cream.

Provided by Rosina

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 12

Number Of Ingredients 6



Pecan Lace image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • Combine all ingredients in a skillet, stirring over medium heat until blended. Keep mixture warm. (Mixture will be thin).
  • Drop by teaspoonfuls about 3 inches apart on a well-greased cookie sheet. (No more than four or six cookies per sheet). Bake for five minutes then cool on the cookie sheet for one minute.
  • Quickly remove each cookie with spatula and curl around handle of wooden spoon. If cookies get too brittle to curl, return to oven for a minute to soften. To keep crisp, store airtight.

Nutrition Facts : Calories 125.6 calories, Carbohydrate 6.8 g, Cholesterol 20.5 mg, Fat 11.1 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 5.2 g, Sodium 55.6 mg, Sugar 5.9 g

⅔ cup ground pecans
⅓ cup white sugar
½ cup butter
1 tablespoon all-purpose flour
2 tablespoons milk
½ teaspoon vanilla extract

HOT FUDGE SUNDAE PECAN LACE CUP RECIPE BY TASTY

Here's what you need: unsalted butter, brown sugar, corn syrup, flour, finely chopped pecan, semi sweet chocolate, vanilla ice cream, mixed nut

Provided by Julie Klink

Categories     Bakery Goods

Yield 20 servings

Number Of Ingredients 8



Hot Fudge Sundae Pecan Lace Cup Recipe by Tasty image

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a saucepan over medium heat bring the butter brown sugar and corn syrup to a boil. Remove from heat
  • Add the flour and nuts into the butter mixture. Stir until cooled, about 10 minutes.
  • On a parchment paper-lined baking sheet, use a teaspoon to scoop 5 balls 5 inches (13 cm) apart onto the baking sheet.
  • Bake for 6-7 minutes, until the edges are a deep golden color.
  • Let the cookies cool for about 1 minute, until they are cool enough to handle but still flexible.
  • Place the cookie over the backside of a muffin tin and gently form until the cookie is a cup shape. Wait until the cookie has hardened into the cup shape then remove from the muffin tin, about 1 minute.
  • In a bowl, microwave the chocolate in 20-second intervals stirring in between for 1 minute.
  • Take one of the pecan lace cookie cups and dip the edge into the chocolate. Let cool.
  • Place one scoop of ice cream in the cookie cup, pour hot fudge over the ice cream, top with nuts. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 235 calories, Carbohydrate 15 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, Sugar 11 grams

1 cup unsalted butter
¼ cup brown sugar
¼ cup corn syrup
¼ cup flour
¾ cup finely chopped pecan
1 cup semi sweet chocolate, chopped
1 pt vanilla ice cream
1 cup mixed nut, chopped

LACE COOKIES

Light and crispy, these cookies melt in y our mouth, while the plump pecan perched on top provides a little crunch. They're delicate when t hey come out of the oven, so keep them on the foil until completely cool, then carefully remove.-Bonnie Thompson, Cave City, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 9



Lace Cookies image

Steps:

  • In a food processor, combine chopped pecans and sugar; cover and process until nuts are ground. Transfer to a small bowl; add flour, baking powder and salt. In a bowl beat egg; add butter and vanilla. Stir into pecan mixture. , Drop by teaspoonfuls about 3 in. apart onto lightly greased foil-lined baking sheets. Place a pecan half in the center of each cookie. Bake at 325° for 8-10 minutes or until golden brown and lacy. Allow cookies to cool completely before carefully removing from foil.

Nutrition Facts : Calories 96 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 51mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup chopped pecans
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 egg
1/2 cup butter, melted
1 teaspoon vanilla extract
Pecan halves

OATMEAL-PECAN LACE COOKIES

Recently received this recipe from Weight Watchers and had to give them a try. These tiny crisp cookies are perfect for satisfying a sweet tooth. These are reminiscent of Roosie's wonderful Oataroons Recipe #97116, but with a buttery chewiness. 2 WW points per serving.

Provided by justcallmetoni

Categories     Drop Cookies

Time 22m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 9



Oatmeal-Pecan Lace Cookies image

Steps:

  • Preheat oven to 350ºF and prepare 2 cookie sheets with cooking spray or a layer of treated parchment paper.
  • Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well incorporated.
  • Add butter, egg and vanilla to oat mixture;and mix well. Allow "batter" to stand for one minute.
  • Drop teaspoonfuls (not tablespoons) of batter onto cookie sheets and flatten each out, leaving 2-inches between each cookie. (They spread quite a bit while baking.)
  • Bake cookies until edges turn golden, about 9 to 12 minutes, and remove from the oven. Let cookies sit on on cookie sheets for 2 minutes before removing to a cooling rack.

Nutrition Facts : Calories 100.2, Fat 6.2, SaturatedFat 2.5, Cholesterol 20.8, Sodium 43.3, Carbohydrate 10.2, Fiber 0.8, Sugar 6.1, Protein 1.6

cooking spray
1 1/4 cups rolled oats
1/2 cup dark brown sugar, packed
1 teaspoon baking powder
1/2 cup chopped pecans, finely chopped
1/8 teaspoon table salt
1/3 cup unsalted butter, melted
1 large egg, beaten
1/2 teaspoon vanilla extract

PECAN PRALINE LACE COOKIES, CUPS, AND CORONETS

Provided by Food Network

Categories     dessert

Time 52m

Yield varies according to shape

Number Of Ingredients 5



Pecan Praline Lace Cookies, Cups, and Coronets image

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
  • With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit. Bake about 12 minutes, or until the active bubbling subsides. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes. Working quickly, mold each into shape and set on a wire rack to cool completely. If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.
  • To make 9 dessert bowls: With moistened hands, mold each ball using a rounded tablespoon of dough. Place only 2 balls on the ungreased baking sheet. Have 2 small soup bowls measuring 4 1/2 to 5-inches across the top ready by the oven. Follow the baking instruction above. When set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. The sides will ruffle prettily. Wipe the excess butter off the baking sheet and continue with the remaining dough. If you have more than 1 baking sheet, stagger the baking so that you can mold 1 tray while the other is in the oven.
  • Fill with butterscotch ice cream, pumpkin mousse, bananas and cream, or anything that strikes your fancy and goes well with pecans.
  • To make 9 ice cream cones: Follow the baking instructions above for dessert bowls, but when you lift a cookie off the baking sheet, roll it into a cone with the nutty, bumpy side facing out, and hold it for a few seconds to set. Lay it on the cooling rack, seam side down, and place a cylindrical object, such as a pill bottle, in the opening to set until you roll the next cookie.
  • Fill with scoops of any flavor ice cream or sorbet that complements pecans.
  • To make 18 coronets: With moistened hands, mold rounded teaspoons of the dough into balls. Place about 9 balls on an ungreased baking sheet. Follow the baking instructions for ice-cream cones; you're making a smaller version of the same. Repeat with a second tray.
  • Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce or hot fudge spilling out of the opening.
  • To make 24 cookies: With moistened hands, mold level teaspoons of dough into balls. Place about 12 balls on an ungreased baking sheet. Follow the instructions above. When the cookies are set but still flexible, transfer to a cooling rack. Repeat with a second tray.
  • To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate.
  • Lay it on a sheet pan lined with parchment or waxed paper. When all the cookies are dipped, place the tray in the refrigerator for 5 to 10 minutes, just until the chocolate sets.

1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup

PECAN LACE COOKIES

Thin and crispy, these are just some of the best cookies I have eaten. I got this recipe from my mom. She makes them every year for Christmas.

Provided by SkinnyMinnie

Categories     Drop Cookies

Time 30m

Yield 30 cookies

Number Of Ingredients 9



Pecan Lace Cookies image

Steps:

  • Preheat the oven to 400ºF.
  • With a pastry brush, spread 2 Tbs. of the softened butter over two large baking sheets.
  • Sprinkle each baking sheet with 1 Tbs. of the flour and tip to coat evenly. Discard excess.
  • Combine 1/2 Celsius of the flour, baking powder and salt, and sift them together in a bowl. Set aside.
  • In a deep bowl, cream 2 Tbs. of the butter until light and fluffy. (Mom still uses good ol' elbow grease to do this -- no mixer).
  • Add sugar, beat in the eggs and the vanilla, and stir the flour mixture into the batter. Then add the pecans.
  • Drop the batter by heaping teaspoonfuls onto the prepared baking sheets, spacing the cookies about 3-inches apart. (They will spread).
  • Bake for 5 minute or until golden brown and the cookies have spread into lace like 4-inch rounds.
  • Let the cookies cool for a minute or so then transfer them to a wire rack to cool completely.
  • Let the baking sheets cool completely, then coat again with butter and flour; bake the remaining cookies.

Nutrition Facts : Calories 138.8, Fat 7.9, SaturatedFat 2, Cholesterol 20.2, Sodium 42.5, Carbohydrate 16.8, Fiber 0.8, Sugar 13.7, Protein 1.4

6 tablespoons butter, softened
1/2 cup all-purpose flour, sifted PLUS
4 tablespoons all-purpose flour, sifted
1 teaspoon double-acting baking powder
1 pinch salt
2 cups sugar
2 eggs, well beaten
1 teaspoon pure vanilla extract
2 cups pecans, coarsely chopped

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