Wednesday, August 20, 2014

Pecan Laceys

This whole "I haven't been able to be in the kitchen too much" thing is super annoying on a few levels.

One of which is my sweet tooth. I am NOT getting enough of my sweets! And...I mean...I've become a bit of a snob about my sweet fixes. No grocery store cookie will satisfy me-I need Kayle-baked goodness!

These Pecan Laceys were just what the doctor ordered.
As Michael so eloquently put it, "I like them! They're gooey-and crispy and crunchy. And messy." Yepp. All true. They're also nutty and buttery and unique. Which is awesome. AND you can totally play around with the fillings you use. The original recipe used milk chocolate. I decided to Nutella-these laceys up. But you know what sounds amazing to me now? Salted caramel in the middle. Ahhhhhh yeah. Goodness.

But guess what? If you want...you can just eat a lacey by itself. Sandwiched-less.

If you want.
I also think they're sort of beautiful. It's the laciness. I don't know if it's that I'm in wedding mode and am thusly drawn to lace or what...but I think they're perty. Speaking of weddings: I think these would be amazing to be served at a wedding or bridal shower (I wonder what the chances are of anyone letting me make anything for any of my bridal showers...hmmm). Or the holidays-pretty sure these look sort of snowflake like too so hellloooo Christmas cookie option!
But really...

we are talking about super think and crispy-buttery and nutty-decadently filled cookies....

do you really need an occasion to eat them?

Methinks no. Methinks the only reason you need is having a rumbly in your tumbly!!


Pecan Laceys

Slightly adapted from Confessions of a Baking Queen

Makes approx. 16 cookies (or 8 sandwiches).
Ingredients:
  • 1/4 cup +  2 tbsp. granulated sugar
  • 1/4 cup (or 4 tbsp.) butter
  • 4 tbsp. light corn syrup
  • 1/2 cup all purpose flour
  • 1 tbsp. vanilla extract
  • 1/4 cup quick cooking oats (or, if you only have rolled oats, just pulse a few times in the food processor to make them "quick oats")
  • 3/4 cup pecans, very finely chopped (I used a food processor for this-just be careful to not make it into a flour or nut butter. Just pulse enough times for them to be small bits.)
  • Optional-Nutella, melted chocolate, caramel sauce, or peanut butter, etc.--as filling between 2 pecan laceys.
Preparation:
  • Preheat oven to 350F degrees and line 2 baking sheets with parchment paper or silicone baking mats.
  • Combine sugar, butter, and corn syrup in a saucepan and melt over medium heat. Stir frequently for a few minutes, until the mixture comes to a boil. Remove from heat.
  • Whisk in the flour until combined. 
  • Mix in the vanilla extract, oats, and chopped pecans.
  • Drop teaspoons of the mixture onto the prepared baking sheets, leaving plenty of space in between (they will spread-a LOT. Even like this some of them might end up running into each other-which is ok!)
  • Bake 10 minutes-until VERY thin, bubbly, and slightly browned around the edges. Cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
  • To sandwich the cookies place a tablespoon of whatever filling you choose (I went with nutella) in the middle of 1 lacey, topping with a second and pressing until the filling spreads to the edges.
  • Enjoy!
Yes. Nutella was the right decision here.
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I love it when you try & want to share recipes you found here! Please just rewrite in your own words, use your own photos, & always link back to me! Thanks!

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