Pecan Lacy Wafers
|Whole pecans||4 Ounce, toasted|
|Whole almonds||2 Ounce, toasted|
|Unsalted butter||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Currants/Raisins||1⁄2 Cup (8 tbs)|
|Orange||1 , peel grated|
|Sifted flour||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄8 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
1 Preheat the oven to 350°F.
2 Line 2 baking sheets with aluminum foil and grease well with butter.
3 Finely chop half the nuts and leave the other half chopped roughly.
4 In a bowl, beat the butter until light.
5 Gradually add the sugars, beating well.
6 Beat in the egg and vanilla.
7 Add the currants and orange peel.
8 Onto a piece of waxed paper, sift the flour with the salt, baking soda, cinnamon, and allspice
9 Gently fold the flour mixture and nuts in to the butter mixture.
10 Stir well.
11 On to the prepared aluminium foil, drop teaspoonfuls of batter at least 2 inches apart.
12 Bake each sheet for 11 to 13 minutes, until batter is spread and golden at the edges.
13 Using a spatula, transfer the cookies to a wire rack and cool.
14 Repeat the process until all cookies are baked.
15 Serve as desired.
If cookies lose crispness, they may be recrisped in oven for about 2 minutes.