Tuesday, March 24, 2009

Pecan lace cookies

Take a good look at these cookies because this is the first, and the last time I will be making them. Why? Keep reading and find out. The recipe is adapted from Martha Stewart's Everyday Food magazine.


2/3 cup packed light-brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup light corn syrup
Pinch of salt
1 teaspoon grated orange zest
1 cup pecans, finely chopped
2/3 cup cake flour


In a medium saucepan, over medium heat cook sugar, butter, corn syrup, and salt, stirring until sugar has dissolved and butter has melted, about 7 minutes.

Remove from heat and fold in zest, pecans, and flour. Transfer to a medium bowl, cover with plastic and refrigerate until firm, about 2 hours.

Preheat the oven to 350 degrees. Line baking sheet with parchment or a silpat (silpat recommended, see below). Using a teaspoon measure, roll dough into small balls (each 1/4 ounce).

Place on a large baking sheet, about 2 inches apart (you can fit 6). Bake one sheet at a time, until cookies are golden brown, about 9 to 10 minutes. Transfer cookies on parchment to a wire rack to cool completely.

My substitutions:

I used regular golden corn syrup as that is what I had on hand. I also ran out of pecans, so I used a mixture of hazelnuts and pecans.

Would I make this again?

No. Helllll no. It took me three cookie sheets on parchment paper before I got it through my thick head that the cookies were sticking to the paper. Finally I took out my silpat. Of course, this meant it took a couple more rounds in the oven to figure out the proper timing. It turned out to be 7 minutes and 30 seconds exactly.

But only when the oven temperature was exactly right. Then it took a couple more rounds to figure out that I had to let the cookies rest and harden on the silpat before placing them on wax paper to cool. Otherwise, the batter ran like liquid and lost its shape. Also, I soon realized I was only able to bake three cookies at a time, spaced far apart, on the silpat or the batter ran together and formed one large cookie. Finally, to keep the silpat flat, I used ceramic ramekins to hold it down. In short, it took me hours just to make about 20 cookies.

Grade: One star out of five. These were delicious and elegant to serve. But that's about it.


Heroinhead said...

you'll probably be wondering what the hell I'm doing here??? Well, despite other problems I'm a complete chocaholic... mmmmm.

Best wishes, Shane

PS: Ingredient shopping 2morrow!

creampuff said...

I love these! I've bookmarked various lace cookies over the years but have never tried them. You've inspired me!

space81 said...

They look good to me!

Fuzzyhead said...

Here's a recipe for a Poor, Lazy Lady's version.

Take one Eat-More bar. Cut in 4. Place far apart on a non-stick cookie sheet. Place in a hot oven until they melt all over. Take em out, let 'em cool a little, then remove from pan.