Drop-and-Bake Lace Cookies

Drop-and-Bake Lace Cookies
36 cookies
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4 tablespoons (1/2 stick) unsalted butter
1/4 cup granulated sugar
14 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 degrees 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 onto parchment-lined baking sheets, spacing them 4 inches apart. If the batter cools between batches and can't be scooped, rewarm 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.

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