Pecan lace cookies

Yield: 5 Dozen

Measure Ingredient
½ cup Unsalted butter
½ cup Firmly packed brown sugar
½ cup Corn syrup
1 cup All-purpose flour
½ teaspoon Vanilla
¾ cup Finely chopped pecans

Grease baking sheets well with unsalted butter.

In heavy medium saucepan, combine butter, sugar and corn syrup. Stir well.

Place over medium heat and bring to boil, uncovered, stirring just until sugar is dissolved. Remove from heat and stir in flour, vanilla and nuts.

Blend well.

Drop by scant teaspoonfuls onto prepared sheets 4 inches apart. Bake in preheated 325øF oven for 8 to 10 minutes or until set and lightly browned.

Remove from oven.

Let cool on pans for 2 minutes, then remove to cool on waxed paper or finely meshed cooling racks. Cookies must cool perfectly flat.

Store in airtight container with waxed paper between layers. Makes 5 dozen cookies. Typed in MMFormat by cjhartlin.msn@... Source: Canadian Living Entertaining Cookbook Special Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@... on Mar 28, 1999

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