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  • Writer's pictureTommy Centola

Pecan Lace Cookies

Updated: Mar 23, 2021

This post was supposed to be shared on Thanksgiving day. Sorry, it is a little late.

What can I say that has not been said about Louisiana Pecans? I love to use them during the holidays. So, why not in cookies.

6 tablespoons Butter

4 tablespoons plus 1/2 cup All-Purpose Flour in all, sifted

1 teaspoon Baking Powder

Pinch of Salt

2 cups Sugar

2 Eggs, well beaten

1 teaspoon Vanilla Extract

2 cups Pecans, coarsely chopped

Preheat oven to 400℉. With a pastry brush, spread 2 tablespoons of soften butter oven 2 large baking sheets. Sprinkle each baking sheet with 1 tablespoon of the flour and tip the pan from side to side to distribute the flour evenly. Invert the baking sheet and rap it sharply to remove the excess flour or use wax paper to line the pan. Sift the 1/2 cup of flour, baking powder and the salt together in a bowl, set aside.

In a deep bowl, cream 2 tablespoons of the butter until it is light and fluffy. Add the sugar, and beat in the eggs and the vanilla. Stir the flour mixture into the butter. Stir in the pecans.

Drop heaping teaspoonfuls size batter onto the prepared baking sheets, spacing the cookies about 3 inches apart. Bake for 5 minutes or until the cookies have spread into lace like 4-inch rounds and have turned golden brown.

Let the cookies cool for a minute or so, then transfer them to a wire racks to cool completely. Let the baking sheets cool completely, then coat them with the remaining 2 tablespoons Butter and 2 tablespoons flour, and bake the remaining cookies.


Good Cooking, Good Eating and Good Living!!!

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