Best Johns Pecan Lace Cookies Recipes

LACE COOKIES (FLORENTINE COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

PECAN LACE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
• Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

CHOCOLATE LACE COOKIES

Steps:

• Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.

PECAN LACE COOKIES

Steps:

• Preheat the oven to 400ºF.
• With a pastry brush, spread 2 Tbs. of the softened butter over two large baking sheets.
• Sprinkle each baking sheet with 1 Tbs. of the flour and tip to coat evenly. Discard excess.
• Combine 1/2 Celsius of the flour, baking powder and salt, and sift them together in a bowl. Set aside.
• In a deep bowl, cream 2 Tbs. of the butter until light and fluffy. (Mom still uses good ol' elbow grease to do this -- no mixer).
• Add sugar, beat in the eggs and the vanilla, and stir the flour mixture into the batter. Then add the pecans.
• Drop the batter by heaping teaspoonfuls onto the prepared baking sheets, spacing the cookies about 3-inches apart. (They will spread).
• Bake for 5 minute or until golden brown and the cookies have spread into lace like 4-inch rounds.
• Let the cookies cool for a minute or so then transfer them to a wire rack to cool completely.
• Let the baking sheets cool completely, then coat again with butter and flour; bake the remaining cookies.

JOHN'S PECAN LACE COOKIES RECIPE

Steps:

• 1. In medium saucepan, heat sugar,butter, corn syrup and a pinch of salt over medium heat, stirring, until sugar is disssolved about 7 minutes 2. Remove pan from heat;stir in orange zest, pecans and flour. Transfer to a bowl and cover with plastic wrap, and refrigerate until dough is form about 2 hours. You can also make the dough ahead. Dough will last two weeks in the refrigerator 3.Preheat oven to 350. Line cookie sheets with parchment paper. Form dough into balls using a 1/2 tsp.Place on sheets , three in a row with 2 1/2 to 3 inches apart. You should be able to make 4 rows 4. Bake until cookies are golden brown( they will harden as they cool) 9-10 minutes. Transfer cookies on parchment paper to wire rack. Approximately 5-10 minutes after removing from oven, remove from parchment paper to wire rack, be careful , cookies are fragile. Let cookies cool completely 5. Place in a container with waxed paper between layers

JOHN'S PECAN-LACE COOKIES

Steps:

• In a medium saucepan, heat sugar, butter, corn syrup, and a pinch of salt over medium, stirring, until sugar has dissolved, about 7 minutes.
• Remove pan from heat; stir in orange zest, pecans, and flour. Transfer to a bowl; cover with plastic wrap, and refrigerate until dough is firm, about 2 hours.
• Preheat oven to 350 degrees. Line two large baking sheets with parchment. Drop dough by teaspoons, about 2 inches apart, onto sheets (6 per sheet); roll into balls.
• Bake until cookies are golden brown (they will harden as they cool), 9 to 10 minutes. Transfer cookies on parchment to a wire rack. Repeat with remaining dough. Let cookies cool completely.