GINGERBREAD LACE COOKIES

INGREDIENTS:

4 tablespoons butter

6 tablespoons granulated sugar

2 teaspoons molasses

1 tablespoon heavy cream

2 tablespoons + 2 teaspoons all-purpose flour

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon clove

1/16 teaspoon salt

2/3 cups chopped pecans

1/2 teaspoon vanilla extract

INSTRUCTIONS:

Preheat oven to 375 degrees F. Line baking sheet with a silicon mat or parchment paper.

Melt butter in a small saucepan on medium heat. Add sugar. Cook until dissolved, stirring frequently. Stir in cream and molasses. Add flour and spices, whisking until smooth. Allow to come to a gentle boil for 1 to 2 minutes, reducing heat if needed. Stir in pecans and vanilla. Reduce heat to low. Stir in vanilla and pecans. Keep on low as you continue to work.

Drop the cookie mixture, a measured teaspoonful at a time, onto the lined baking sheet. Allow at least 2 to 3-inch space in between. Mixture will bubble and expand as it bakes. Bake until the cookie turns light brown, 5 to 7 minutes.

Remove from oven. Allow cookies to cool off and firm up a few minutes. Using a spatula, transfer cookies to a cooling rack. Cookie will become firm and crispy when completely cooled (best to wait 15-20 minutes before eating).

Store in an airtight container, refrigerated for maximum crispiness but could be left at room temperature.refrigerated for maximum crispiness but could be left at room temperature. Makes 36 3-inch cookies.

Recipe note:

If the batter thickens too much while sitting on warm and becomes hard to scoop up, stir in just enough heavy cream to make it scoopable (about 1/2 teaspoon at a time). Be careful not to add to much.

www.ingoodflavor.com