Lace Cookies
Thin, crisp, lace-like cookies with a delicate, candy-like texture.
Ingredients
pecans (toasted and chopped into small pieces)
½ cup
unsalted butter
10 tablespoons (1¼ sticks)
packed dark brown sugar
1 cup
light corn syrup
¼ cup
heavy (or whipping) cream
1 tablespoon
pure vanilla extract
1 teaspoon
salt
¼ teaspoon
all-purpose flour
1¼ cups
old-fashioned rolled oats
1¼ cups
Instructions
1
Preheat
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
2
Toast Nuts
Spread the pecans on a small baking sheet and toast for about 7 minutes or until lightly browned and aromatic. Transfer the nuts to a cutting board and chop into small pieces.
3
Make Batter
Melt the butter in a medium saucepan over low heat. Remove from the heat and, using a wooden spoon, stir in the brown sugar (making sure there are no lumps remaining), corn syrup, cream, vanilla, and salt. Stir in the flour, then mix in the oats and chopped pecans.
4
Bake
Drop the batter by slightly rounded teaspoonfuls, arranging at least 3 inches apart. (These cookies spread until they’re paper thin, so don’t place them any closer together or make them any larger. You should be able to get 9 cookies per standard cookie sheet.) Bake in the middle of the oven for 6 to 7 minutes or until the cookies are bubbling and golden brown, a little darker around the edges. Transfer the cookie sheet to a rack. (Alternatively, slide the parchment off the sheet and onto a rack.) Wait about 2 minutes for the cookies to firm up. Using a wide metal spatula, carefully transfer the cookies directly onto a rack to cool.
