Pecan lace cookies



2 Dozen cookies

Pecan lace cookies

These are very close in style to a Florentine cookie, and can be shaped or rolled while warm.


  • 3/4 cup granulated sugar
  • 1/2 cup butter
  • 1/3 cup 35% 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


  • 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.

How to caramelize sugar

Note: 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.

Recipe by Anna Olsen from Back to Baking, Whitecap Book, 2011.

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