Food recipes
Pecan Lace Cookies Recipe
Pecan Lace Cookies Recipe Ingredients: nuts, pecans butter, without salt sugars, brown alcoholic beverage, distilled, rum, 80 proof cream, whipped, cream topping, pressurized spartan, real semi-sweet chocolate baking...
Pecan Lace Cookies Recipe
Ingredients:
nuts, pecans
butter, without salt
sugars, brown
alcoholic beverage, distilled, rum, 80 proof
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
oats
Directions:
Preheat oven to 350 degrees.
Spread pecans proportionately on an ungreased baking sheet and bake 5 to 8 min, stirring once.
Remove from oven and cold completely on pan.
In a large bowl, cream butter and sugar till fluffy.
Beat in 1 Tbsp.
rum.
In a small saucepan, heat cream over medium low.
Stir in remaining 1 Tbsp.
rum and simmer 2 to 3 min.
Remove from heat; add in chocolate chips and stir till smooth.
Add in chocolate mix to creamed mix and stir till well blended.
In a medium bowl, sift together next 3 ingredients.
Stir dry ingredients into chocolate mix.
Mix in oats and toasted pecans.
Drop batter by heaping teaspoonfuls 4 inches apart onto a greased baking sheet.
Use fingers to press each cookie into a 2 inch diameter circle.
Bake 8 min (cookies will be soft); cold on pan 3 min.
Transfer to a wire rack to cold completely.
Store in an airtight container.
Yield: about 4 dozen cookies.
Ingredients:
nuts, pecans
butter, without salt
sugars, brown
alcoholic beverage, distilled, rum, 80 proof
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
oats
Directions:
Preheat oven to 350 degrees.
Spread pecans proportionately on an ungreased baking sheet and bake 5 to 8 min, stirring once.
Remove from oven and cold completely on pan.
In a large bowl, cream butter and sugar till fluffy.
Beat in 1 Tbsp.
rum.
In a small saucepan, heat cream over medium low.
Stir in remaining 1 Tbsp.
rum and simmer 2 to 3 min.
Remove from heat; add in chocolate chips and stir till smooth.
Add in chocolate mix to creamed mix and stir till well blended.
In a medium bowl, sift together next 3 ingredients.
Stir dry ingredients into chocolate mix.
Mix in oats and toasted pecans.
Drop batter by heaping teaspoonfuls 4 inches apart onto a greased baking sheet.
Use fingers to press each cookie into a 2 inch diameter circle.
Bake 8 min (cookies will be soft); cold on pan 3 min.
Transfer to a wire rack to cold completely.
Store in an airtight container.
Yield: about 4 dozen cookies.