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Pecan Lace Cookies
Nb persons: 0
Yield: about 4 dozen cookies
Preparation time:
Total time:
Source: Spirit of Christmas Cookbook Vol. 2, 1997
| 1 c. | finely chopped pecans |
| 1/2 c. | butter, softened |
| 1/2 c. | packed brown sugar |
| 2 Tb. | rum, divided |
| 2 Tb.. | whipping cream |
| 1/3 c. | semisweet chocolate chips |
| 1/4 c. | flour |
| 1/4 tsp. | salt |
| 1/8 tsp. | baking soda |
| 1 c. | quick-cooking oats |
Preheat oven to 350 degrees. To toast pecans, spread evenly on an ungreased baking sheet. Stirring occasionally, bake 5-8 minutes or until darker in color. Cool completely on baking sheet.
In a large bowl, cream butter and brown sugar until fluffy. Beat in 1 Tb. rum. In a small saucepan, bring whipping cream to a boil over medium heat. Reduce heat to medium-low. Stir in remaining 1 Tb. rum and simmer 2-3 minutes. Remove from heat; add chocolate chips and stir until smooth. Add chocolate mixture to creamed mixture and stir until well blended. Sift flour, salt, and baking soda into a medium bowl. Stir dry ingredients into chocolate mixture. Fold in oats and toasted pecans. Drop heaping teaspoonfuls of dough 4" apart onto a greased baking sheet. Use fingers to press each cookie into a 2" diameter circle. Bake 8 minutes (cookies will be soft); cool on baking sheet 3 minutes. Transfer cookies to a wire rack to cool completely. Store in an airtight container.
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