Monday, September 19, 2011

Lace Cookies: Light, Lovely, Crunchy and Perfect (recipe, pareve)

These taste like crispy caramel and look like lace.
Prep time: 20 min.  Baking- 8-10 min.
INGREDIENTS                    EQUIPMENT
½ cup non-dairy margarine                medium saucepan
½ cup light corn syrup                large cookie sheet
2/3 cup dark brown sugar-solidly packed        baking parchment
1 cup flour                        spatula
1 cup finely chopped pecans                cooling racks
  1. Preheat oven to: 325 F.
  2. Line cookie sheet with parchment.
  3. Put margarine, sugar and corn syrup in saucepan. Melt margarine slowly before bringing mixture to a boil. Remove saucepan from heat. Stir in flour and nuts. Cool 10 minutes while batter thickens.
  4. Scrape small amounts of batter from a spoon on to cookie sheet. Leave three inches between cookies. Bake eight to ten minutes or until cookies are mahogany brown. Remove cookie sheet from oven and allow cookies to cool one minute before gently removing them to cooling rack. The cookies will still be flexible. They will crisp on the rack. Store in an airtight container with waxed paper between them. Do not refrigerate or freeze these cookies because they will lose their crispness.
Don’t start this recipe if you’re in a rush.  Take the time necessary to bake just a few at a time and allow them to cool properly before removing them from the cookie sheet.  Your patience will pay off.

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