South Carolina Lace Cookies
Author/Submitted by: DEAN FEARING #HE1A12
pecan halves, toasted,
light brown sugar,
salt to taste
light corn syrup
Preheat an oven to 350 degrees F. Line two baking sheets with aluminum foil, placing the shiny side of the foil face down, and butter lightly.
In a food processor fitted with the metal blade or in a blender, finely chop the pecans for 10 to 20 seconds, being careful not to pulverize. In a large bowl, combine the pecans and flour and set aside. In a large heavy saucepan over medium-low heat, combine the granulated sugar, brown sugar, salt, corn syrup and butter. Cook, stirring constantly, until the butter has melted and both sugars have dissolved, about 5 minutes. Remove the saucepan from the heat. Gradually add the flour-pecan mixture, stirring until well blended. Stir in the vanilla extract. Drop the batter by tablespoons onto the lined baking sheets, allowing only 6 cookies per baking sheet and leaving at least 3 inches between the cookies to allow them to spread as they bake. Using buttered fingertips, press each cookie flat and even, to a diameter of about 3 inches.
Bake until golden brown and bubbly, 8 to10 minutes. Keeping the cookies on the aluminum foil, transfer the foil from the baking sheets to wire racks to cool for 2 to 3 minutes. When cookies are firm but still warm, quickly but carefully peel the foil from the cookies and transfer them back to the wire racks to cool completely. If the cookies become too firm to remove from the foil, return them to the oven briefly to soften.
Store the cookies in an airtight container between layers of waxed paper, at room temperature, for up to 4 days, or wrap in freezer paper and freeze for up to 1 month.
Yield: 2 dozen cookies
NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A12