( 4 ratings )
- 2 Dozen cookies
- 3/4 cup sugar
- 1/2 cup butter
- 1/3 cup whipping cream
- 2 tbsp honey
- 1 cup rolled oats
- 1 cup chopped pecans (chopped until the size of oats)
- 1/2 cup coarsely chopped dried cranberries
Recipe by Anna Olsen from Back to Baking, Whitecap Book, 2011
- Preheat the oven to 350F and line 3 baking trays with parchment paper.
- Place the sugar, butter, cream and honey in a saucepot and bring to a boil, stirring often. Once a boil is reached, stop stirring and cook the mixture until it reaches of temperature of 239F (softball) on a candy thermometer, occasionally brushing down the sides of the pot with water. Remove the pot from the heat and stir in the oats, pecans and cranberries.
- Dip a teaspoon into water and drop teaspoonfuls of batter, dropping them onto the tray, being certain to leave 4-inches between them as the cookies spread a great deal as they bake (you will likely fit only 8 cookies per tray). With wet fingers, gently press the cookies to flatten a little, then bake them for 8 to 10 minutes, until the are a rich golden brown. Cool the cookies on the tray completely before removing.
- The cookies will keep for up to 3 days.
To shape lace cookies, let them cool for 1 minute once they are out of the oven. Lift the cookies with a spatula and place them on a rolling pin to create a curl, on the underside of a muffin tin cup to create a dish that can hold ice cream, or you can roll them up into a cigarette style as a garnish for a custard or cake.