Best 6 Pecan Lace Cookies Ii Recipes

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In the realm of delectable treats, pecan lace cookies stand out as a symphony of flavors and textures, captivating taste buds with their delicate crunch and nutty sweetness. These cookies, also known as pecan sandies, are a delightful fusion of crispy pastry and caramelized pecans, a testament to the culinary artistry of Southern cuisine. Originating in the kitchens of Texas and Louisiana, pecan lace cookies have become a cherished tradition, passed down through generations of bakers. Each bite of these cookies reveals a perfect balance of flavors, with the buttery richness of the dough complementing the caramelized crunch of the pecans. Whether enjoyed as a sweet snack, an accompaniment to coffee or tea, or as a gift for loved ones, pecan lace cookies are sure to leave a lasting impression. This article presents two delectable variations of pecan lace cookies, each offering its own unique twist on this classic Southern treat. The first recipe showcases the classic flavor combination of pecans and buttery dough, while the second introduces a touch of chocolate, adding a layer of richness and decadence. Both recipes are easy to follow, requiring only a handful of pantry staples, and promise a delightful and satisfying baking experience. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create these irresistible pecan lace cookies that will surely become a favorite in your kitchen.

Let's cook with our recipes!

LACE COOKIES



Lace Cookies image

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

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

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.

JOHN'S PECAN-LACE COOKIES



John's Pecan-Lace Cookies image

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

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)

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

PECAN LACE



Pecan Lace image

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

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

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

PECAN PRALINE LACE COOKIES, CUPS, AND CORONETS



Pecan Praline Lace Cookies, Cups, and Coronets image

Provided by Food Network

Categories     dessert

Time 52m

Yield varies according to shape

Number Of Ingredients 5

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

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.

PECAN LACE COOKIES



Pecan Lace Cookies image

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

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

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

PECAN LACE SANDWICH COOKIES WITH ORANGE BUTTERCREAM



Pecan Lace Sandwich Cookies with Orange Buttercream image

Categories     Nut     Dessert     Bake     Christmas     Orange     Pecan     Fall     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 18

Number Of Ingredients 12

Cookies
1/4 cup (1/2 stick) unsalted butter, room temperature
1/3 cup sugar
2 tablespoons light corn syrup
1/3 cup all purpose flour
1 cup coarsely ground pecans (about 4 ounces)
1 teaspoon vanilla extract
Filling
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon orange juice
3/4 teaspoon grated orange peel

Steps:

  • For cookies:
  • Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.
  • Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely.
  • For filling:
  • Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)

Tips:

  • Use high-quality pecans for the best flavor. Look for pecans that are plump and free of blemishes.
  • Toast the pecans before using them to enhance their flavor. To toast pecans, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 7-10 minutes, or until they are fragrant and lightly browned.
  • Use a heavy-bottomed saucepan to make the sugar syrup. This will help prevent the syrup from burning.
  • Stir the sugar syrup constantly while it is cooking. This will help prevent it from crystallizing.
  • Once the sugar syrup has reached the desired temperature, remove it from the heat and stir in the pecans. Work quickly, as the syrup will start to harden as it cools.
  • Drop the pecan mixture by teaspoonfuls onto a greased baking sheet. Be sure to space the cookies far apart, as they will spread while baking.
  • Bake the cookies for 8-10 minutes, or until they are golden brown. Allow the cookies to cool completely before removing them from the baking sheet.

Conclusion:

Pecan lace cookies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or simply as a snack. With their delicate texture and buttery pecan flavor, pecan lace cookies are sure to be a hit with everyone who tries them.

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