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Thursday, September 29, 2011

Pecan Praline Lace Cookies


These delicate cookies are great by themselves with a nice cup of tea or coffee.... but they really are the perfect little cup for berries, custards, etc.  You can make these today with only 5 simple pantry ingredients...

Ingredients:
  • ½ cup + 2 Tbsp finely chopped pecans 
  • ¼ cup all-purpose flour 
  • ½ stick unsalted butter, softened 
  • ¼ cup packed dark brown sugar 
  • ¼ cup light corn syrup (Karo) 
  • just a smidge of vanilla

Method: 
  • Preheat oven to 350oF. 
  • In small bowl, combine pecans and flour. 
  • In small saucepan, combine butter, sugar, and syrup and bring to a boil (and also vanilla)
  • Remove from heat and stir dry ingredients into pot.
  • Transfer to a bowl to cool, stirring occasionally until it becomes doughy. 
  • With moist hands, roll dough into balls of desired size.  
  • Place on ungreased cookie sheet or preferably a Silpat 3’ – 7” apart.  They spread a LOT.
  • Bake 9 ½  - 10 min (until there is no more bubbling),  Don’t over bake them or you won’t be able to shape them. 
  •  Remove from oven and allow them to cool just a couple of minutes until flexible with spatula, but still malleable.
  • Mold, or shape them (roll or drape) and cool on wire rack. 
  • I like to turn them over (bumpy pecan side facing down next to jar; smooth side out) over a spice bottle.  This makes darling little cups that can be filled with custard and fruit, lemon curd, etc.
They can also be rolled into a cookie “cigar” (bumpy side out) and dipped if desired on one end in melted milk/white chocolate.
  
Careful!  They are very fragile once they cool!!

Order the Menu Musings Cookbook!
 
Method: 
  • Preheat oven to 350oF. 
  • In small bowl, combine pecans and flour. 
  • In small saucepan, combine butter, sugar, and syrup and bring to a boil (and also vanilla)
  • Remove from heat and stir dry ingredients into pot.
  • Transfer to a bowl to cool, stirring occasionally until it becomes doughy. 
  • With moist hands, roll dough into balls of desired size.  
  • Place on ungreased cookie sheet or preferably a Silpat 3’ – 7” apart.  They spread a LOT.
  • Bake 9 ½  - 10 min (until there is no more bubbling),  Don’t over bake them or you won’t be able to shape them. 
  •  Remove from oven and allow them to cool just a couple of minutes until flexible with spatula, but still malleable.
  • Mold, or shape them (roll or drape) and cool on wire rack. 
  • I like to turn them over (bumpy pecan side facing down next to jar; smooth side out) over a spice bottle.  This makes darling little cups that can be filled with custard and fruit, lemon curd, etc.
They can also be rolled into a cookie “cigar” (bumpy side out) and dipped if desired on one end in melted milk/white chocolate.

Careful!  They are very fragile once they cool!!

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