Chocolate Dipped Pecan Lace Cookies

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Jun. 20, 2018

The title says it all doesnt it? I have a lifelong love of lace cookies and theseChocolate Dipped Pecan Lace Cookiesare simply over-the-top. Thin lacey pecan cookies dipped in melted milk chocolate then sprinkled with chopped toasted pecans is nothing short of glorious. I dont dare keep them to myself I could eat a dozen andthen feel compelled to bake more. Im not even kidding.

Ingredients

Packed light brown sugar 1 Cup (16 tbs)
Salted butter 4 Tablespoon , softened
Pure vanilla extract 1 Teaspoon
Egg 1 Large
Light corn syrup 1 Tablespoon
All purpose flour 1/3 Cup (5.33 tbs)
Baking powder 1/2 Teaspoon
Salt 1/4 Teaspoon
Pecan 1 1/2 Cup (24 tbs) , divided (halves and finely chopped)
Milk/Semi sweet chocolate chips 2 Cup (32 tbs)
Solid vegetable shortening 1 Tablespoon (or solid coconut oil.)

Directions

GETTING READY:

1.Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes then set aside to cool completely. (This can be done in advance)

MAKING:

2.To make the cookies, keep the oven temperature at 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

3.In a medium size mixing bowl using an electric mixer cream together the brown sugar, butter and vanilla for 1-2 minutes or until fully combined.

4.Add the egg and corn syrup. Beat until incorporated.

5.Sift together the flour, baking powder and salt. Add to the creamed mixture beating on low speed just until combined.

6.Chop the pecans in a food processor. Mix 1 1/4 cup into the batter reserving 1/4 cup for garnishing. Mix by hand until the pecans are evenly distributed in the batter.

7.Using a Tbsp or small scoop drop onto the parchment lined sheets leaving at least 3-inches apart. Gently flatten into a circle using a spatula or back of a spoon.

8.Bake for 8-10 minutes in batches or until the edges are golden.

9.Remove from the oven and use a knife to shape the edges into uniform circles, if needed.

10.Cool on the parchment for 5 minutes then carefully remove to a cooling rack to cool completely.

11.In a microwave safe bowl, melt together the chocolate chips and shortening. Melt in 20 second increments stopping to stir each time. Repeat until smooth.

12.Dip the edge of each cookie into the melted chocolate laying on wax paper until hardened.

13.Sprinkle with reserved chopped pecans while the chocolate is wet then allow to dry.

SERVING:

14.Serve and enjoy!

NOTES:

Measure the whole pecans before chopping for the best result.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 26