Lace Cookies Recipe
Lace Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Light and crispy, these cookies melt in y our mouth, while the plump pecan perched on top provides a little crunch. They're delicate when t hey come out of the oven, so keep them on the foil until completely cool, then carefully remove.—Bonnie Thompson, Cave City, Kentucky
MAKES:
27 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
27 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup chopped pecans
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • Pecan halves

Directions

In a food processor, combine chopped pecans and sugar; cover and process until nuts are ground. Transfer to a small bowl; add flour, baking powder and salt. In a bowl beat egg; add butter and vanilla. Stir into pecan mixture.
Drop by teaspoonfuls about 3 in. apart onto lightly greased foil-lined baking sheets. Place a pecan half in the center of each cookie. Bake at 325° for 8-10 minutes or until golden brown and lacy. Allow cookies to cool completely before carefully removing from foil. Yield: about 4-1/2 dozen.
Originally published as Lace Cookies in Birds & Blooms February/March 1998, p55

Nutritional Facts

2 each: 96 calories, 7g fat (2g saturated fat), 17mg cholesterol, 51mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 1 cup chopped pecans
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • Pecan halves
  1. In a food processor, combine chopped pecans and sugar; cover and process until nuts are ground. Transfer to a small bowl; add flour, baking powder and salt. In a bowl beat egg; add butter and vanilla. Stir into pecan mixture.
  2. Drop by teaspoonfuls about 3 in. apart onto lightly greased foil-lined baking sheets. Place a pecan half in the center of each cookie. Bake at 325° for 8-10 minutes or until golden brown and lacy. Allow cookies to cool completely before carefully removing from foil. Yield: about 4-1/2 dozen.
Originally published as Lace Cookies in Birds & Blooms February/March 1998, p55

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Reviews forLace Cookies

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Lbeard7310 User ID: 4482267 214798
Reviewed Dec. 13, 2014

"Always a hit on my Christmas cookie plate and I make them every year. bake them on a silocone pat if you have one. Works much better than the foil and they slip right off once cooled. With the foil I have to fight to get them off without tearing."

MY REVIEW
Viviant73 User ID: 2213487 46109
Reviewed Oct. 10, 2011

"These cookies are tasty. I definitely recommend reading this recipe through before making. The first batch I made got stuck to the pan when I forgot to use the foil. I only scoop about 1/2 a teaspoon size of batter onto the foil since they spread so much. I also make sure to completely cover the foil well with spray of butter since these cookies like to stick when baked. I make them only 2x a year, but never is there a crumb left."

MY REVIEW
bevstretch User ID: 3785005 25710
Reviewed Dec. 22, 2009

"this is the best recipe i have found my grandmother used this recipe every year for xmas and i have tryed to find it for years and tryed a lot of recipe's but this one is the same thank you verry much know i can pass this on to my kids love it"

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