Aunt Mamie'S Pecan Lace Cookies – a delicious recipe with butter, brown sugar, whipping cream, light corn syrup, pecans, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Lightly butter 3 parchment lined cookie sheets.
3
Melt 2 TAB butter with sugar, cream, and corn syrup in a small saucepan over low heat, stirring until sugar dissolves.
4
Add nuts and flour. Bring to boil, stirring constantly.
5
Drop batter by scant tablespoons onto prepared sheet pans, leaving a good amount of space between cookies because they flatten out and widen quite a bit.
6
Bake until cookies are golden brown with darker edges, 8-10 minutes.
7
Keys to success: make sure the edges are brown or cookie will not hold together and wait until completely cool to remove from parchment paper. If you don't like the shape after they spread in the oven, you can manipulate the caramel edges with a spatula.
256
kcal
Calories
18
g
Fat
23
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tablespoons butter, plus enough to butter pans, 1/3 cup firmly packed brown sugar, 2 tablespoons whipping cream, 2 teaspoons light corn syrup, and more.
Yes, Aunt Mamie'S Pecan Lace Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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