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.
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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!!
