Drop-and-Bake Lace Cookies
- 4 tablespoons (1⁄2 stick) unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons heavy cream
- 1/3 cup very finely chopped pecans
- 1/4 cup all-purpose flour, spooned and leveled
- 1/4 teaspoon kosher salt
- Heat oven to 350° F. In a small saucepan, combine the butter, sugars, and cream and bring to a boil. Boil, stirring until the sugar dissolves, about 1 minute. Remove from heat and stir in the pecans, flour, and salt.
- Drop level teaspoons of the warm batter, spacing them 4 inches apart, onto parchment-lined baking sheets. If the batter cools between batches and can’t be scooped, re-warm it slightly.
- Bake, rotating the sheets halfway through, until golden brown, 8 to 10 minutes. Cool on the sheets until firm, about 5 minutes. Transfer to wire racks to cool completely.
The cookies are insane! They are more like crackers with their crunch. They are delicate and flavorful- perfectly sweet, and buttery. As you can imagine by the ingredient list, they taste very similar to the topping of a sweet potato casserole- which is obviously the best part of that dish!
These cookies were fabulous- and they would make a great last minute addition to any dessert table!
This may be my last post until after Christmas, so I hope everyone enjoys the holiday!
I’d say have a “safe” and happy holiday, but my holidays are usually not too dangerous.
Unless you count the Christmas when my brother John hit my brother Pat over the head with a Tonka Truck, splitting Pat’s head open, which resulted in a Christmas trip to the ER! Don’t worry, it didn’t phase me. I got to stay home and play with my typewriter and Precious Places mansion.
Oh, the good old days.
I have a feeling Santa isn’t bringing a mansion this year.
And I really hope I don’t get a typewriter.