Pecan Lace Cookies are my addition to the December Fill The Cookie Jar group. I love being a part of this group of wonderful home bakers. Each month we get together and share our favorite cookie recipes based on a theme. If you are interested in joining us, take a minute to fill out the form and get accepted in the Facebook group.
Pecan lace cookies are sweet and crunchy and pretty too! They are so easy to make also. I decided to choose this recipe as my Christmas recipe because they are filled with pecans. You may wonder what pecans have to do with Christmas – well, I will tell you. I spent many years living in the Southwest and my Mother still lives there. The Rio Grande river runs in the valley along the border of New Mexico, Texas and Mexico. The river makes the land fertile and perfect for certain crops. One of the crops that grows well there is pecans.
Driving through the pecan groves is like driving through an oasis in the desert. Many of the trees are over 100 years old and bear the best pecans ever. It has been a family tradition to go to the pecan farm and get fresh pecans for Christmas baking.
Since I no longer live in the Southwest, my Mother brings the Southwest to me every year. I love it when she brings me the pecans and I treat them like gold, knowing they will go in only the best recipes. These Pecan Lace Cookies are one of the “best” recipes.
Pecan Lace Cookies – Tips
- These cookies are easy to make, but do take time because of the cooling time.
- The recipe calls for 6 – 7 minutes baking time. I tried 6 minutes, but they didn’t get hard when they cooled. So, I upped the cooking time to 7. Make a test run.
- These cookies can be dipped in milk or dark chocolate.
- 1 cup pecans
- 2 TBL unsalted butter
- 1 cup light brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/4 cup all-purpose flour
- 1/2 tsp. baking powder
- 1 pinch salt
- Preheat oven to 350 Degrees F.
- Line a baking sheet with parchment paper.
- In a food processor, finely chop pecans. In a bowl with the mixer on low, beat butter and brown sugar until well blended. Beat in the egg and vanilla. Add the flour, baking powder, and salt. Beat until blended. Stir in pecans.
- Using a teaspoon, spoon a heaping spoonful onto prepared baking sheet. Make sure you space the cookies about 3 inches apart. They will spread! Bake for 6 or 7 minutes.
- Let cookies cool on the baking sheet for about 5 minutes and then place on wire rack until completely cool.
- Store in an airtight container for up to a week.
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