French Lace Cookies
Do not use self-rising flour for this recipe.
Yield
48 servingsPrep
10 minCook
20 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
light corn syrup
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ⅔ | cup |
brown sugar
packed |
*
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
pecans
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
light corn syrup
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 158 | ml |
brown sugar
packed |
*
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
pecans
finely chopped |
|
Directions
Heat oven to 375℉ (190℃).
Grease cookie sheet lightly. Heat corn syrup, shortening and brown sugar to boiling in 2-quart saucepan over medium heat, stirring constantly; remove from heat.
Gradually stir in flour and pecans.
Drop batter by teaspoonfuls about 3 inches apart onto cookie sheet.
(Keep batter warm by placing saucepan over hot water; bake only 8 or 9 cookies at a time.) Bake about 5 minutes or until set. Cool 3 to 5 minutes; remove from cookie sheet.
Drizzle with melted chocolate if desired.
