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Lace Cookies

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 4-1/2 dozen


  • 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


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