Lace Cookies
MAKES 60 TO 70 COOKIES
½ cup pecans
10 tablespoons (1¼ sticks)
unsalted butter
cup packed dark brown sugar
¼ cup light corn syrup
tablespoon heavy (or
whipping) cream
teaspoon pure vanilla extract
¼ teaspoon salt
¼ cup all-purpose flour
1¼ cups old-fashioned rolled oats
NOTE: This batter freezes well. Transfer it to a plastic container and freeze for up to 2 months.
Hold these delicate rounds up to the light and you’ll see why they’re called lace cookies. Thin and brittle, the candylike treats are an elegant finish to any meal. While very easy to make, these cookies require care after baking. If you try to remove them too soon from the cookie sheet, they won’t hold their shape. Let them sit for about two minutes to firm up, then use a thin metal spatula to transfer them to a rack to cool.
PREHEAT the oven to 350°F. Line a cookie sheet with parchment paper.
SPREAD the pecans on a small baking sheet and toast for about 7 minutes or until lightly browned and aromatic. Transfer the nuts to a cutting board and chop into small pieces.
MELT the butter in a medium saucepan over low heat. Remove from the heat and, using a wooden spoon, stir in the brown sugar (making sure there are no lumps remaining), corn syrup, cream, vanilla, and salt. Stir in the flour, then mix in the oats and chopped pecans.
DROP the batter by slightly rounded teaspoonfuls, arranging at least 3 inches apart. (These cookies spread until they’re paper thin, so don’t place them any closer together or make them any larger. You should be able to get 9 cookies per standard cookie sheet.) Bake in the middle of the oven for 6 to 7 minutes or until the cookies are bubbling and golden brown, a little darker around the edges. Transfer the cookie sheet to a rack. (Alternatively, slide the parchment off the sheet and onto a rack.) Wait about 2 minutes for the cookies to firm up. Using a wide metal spatula, carefully transfer the cookies directly onto a rack to cool.
STORE in an airtight container for up to 5 days.