Lace Cookies
Author: adapted from Sue Bloch
Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
  • ⅔ cup pecans
  • 8 tablespoons (1 stick) unsalted butter
  • dash salt
  • ½ cup sugar
  • 1 tablespoon all purpose flour
  • 2 tablespoons milk
  1. For the cookies:
  2. Preheat oven to 350°. Line several baking sheets with parchment paper and set aside.
  3. Place the pecans in a food processor and process until the mixture is close to a powder consistency.
  4. Melt butter in a medium saucepan. Add nuts, salt, sugar and flour. Stir over low heat until the sugar melts, about 5-7 minutes. Add milk and blend.
  5. Drop by ½ teaspoon onto parchment lined cookie sheets. Leave 3” in between each cookie as they will spread a great deal while baking.
  6. Bake at 350° for 10 minutes. Rotate the pans front to back and top to bottom after 3½ minutes. Watch carefully after 7 minutes as the cookies can burn easily. You may need to rotate the pans again, depending on oven hot spots.
  7. Remove from oven and allow the cookies to cool completely on pan. Store in between sheets of waxed paper.
  8. Betsy's tidbits:
  9. I made the mistake of not leaving 3” between cookies and ended up with a baking sheet of one cookie, one very large cookie. Not a major problem as I was able to break the cookies apart once the cookies cooled, but they do not break apart evenly.
  10. Once the cookies come out of the oven, there is a very small window of time when you are able to shape the cookies. They may be folded over, bent onto the bottom of a small glass to shape a bowl, or rolled like a cigar.
  11. Lace Cookies are delicious on their own or use your imagination…crumble some over an ice cream sundae or drizzle them with melted chocolate. Don’t use too heavy of a hand when drizzling as the cookies are very delicate.
The cook time is per batch. Oven size will determine how many pans fit in at the same time.
Recipe by Desserts Required at