I first made this recipe last year at the holidays, and I was unsurprised that Hannah S. specifically requested them again this year. These cookies are delicate but delicious, and this year I added some nonpareils to the chocolate coating to make them extra festive!
Pecan Lace Cookies
Cooking Time: 8 Minutes
Servings: About 3 Dozen Cookies
- 1 cup pecans
- 2 tablespoon unsalted butter, room temperature
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 cup chocolate chips
- 1 tablespoon shortening
- Nonpareils or sprinkles (optional)
Preheat the oven to 350. Line baking sheets with parchment paper (this is essential to this recipe).
In a food processor or by hand, finely chop pecans.
In a medium size bowl, cream the butter and brown sugar.
Beat in the egg and vanilla.
Add flour, baking powder and salt. Mix very well.
Stir in pecans. Place by teaspoons on your lined baking sheets. Note that this dough will look very different from regular cookie dough. Make sure not to make the cookies very large or too close together as these spread out quite a bit.
Bake at 350 for 6-8 minutes, or until the cookies are dark golden brown. They may look a little puffy – they will sink down as they cool. Allow the cookies to cool on the baking sheet for at least 10 minutes before removing to wire racks.
If you don’t allow the cookies to cool completely on the sheet, when you remove them you may end up with cookies that look like this:
When the cookies are completely cooled, you can start working on the chocolate coating. In the microwave, melt the chocolate chips and shortening.
Stir every 30 seconds until smooth and fully melted.
Using the back of the spoon, spread chocolate over half of each cookie and then place on waxed paper to dry. If desired, add sprinkles to the chocolate side.
Store in layers separated by waxed paper in an airtight container.