My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, June 24, 2011

Drop-and-Bake Lace Cookies

With all the wonderful homemade ice creams we will be making this summer you have to have a really special cookie. Nothing fancy or fussy. Pretty, simple and delicious works for me.

I found this recipe in Real Simple last December. I guess it really is a Christmas Cookie, but is perfect for summer also.

Drop-and-Bake Lace Cookies
36 cookies
print recipe

4 tablespoons (1/2 stick) unsalted butter
1/4 cup granulated sugar
14 cup packed light brown sugar
2 tablespoons heavy cream
1/3 cup very finely chopped pecans
1/4 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt

Heat oven to 350 degrees F. In a small saucepan, combine the butter, sugars, and cream and bring to a boil. Boil, atirring, until the sugar dissolves, about 1 minute. Remove from heat and stir in the pecans, flour, and salt.

Drop level teaspoons of the warm batter onto parchment-lined baking sheets, spacing them 4 inches apart. If the batter cools between batches and can't be scooped, rewarm it slightly.

Bake, rotating the sheets halfway through, until golden brown, 8 to 10 minutes. Cool on the sheets until firm, about 5 minutes. Transfer to wire racks to cool completely.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.