Chocolate Dipped Pecan Lace Cookies Food

PECAN LACE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
• Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

CHOCOLATE-TOPPED PECAN LACE COOKIES

Steps:

• Heat oven to 325°F. Line cookie sheets with parchment paper. Set aside.
• Combine flour, brown sugar, oats, pecans, orange zest and baking powder in bowl.
• Combine melted butter, corn syrup and whipping cream in another bowl. Stir butter mixture into flour mixture; mix well.
• Drop dough by rounded teaspoonfuls, 4 inches apart, onto prepared cookie sheets. Bake 7-8 minutes or until edges are golden brown and bubbly. Cool completely on parchment paper.
• Spread flat-side of each cookie with melted chocolate using a pastry brush or spatula. Place onto clean parchment paper or waxed paper, chocolate-side up. Let stand until chocolate has set.

CHOCOLATE DIPPED PECAN LACE COOKIES

Steps:

• 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)
• To make the cookies, keep the oven temperature at 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
• 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.
• Add the egg and corn syrup. Beat until incorporated.
• Sift together the flour, baking powder and salt. Add to the creamed mixture beating on low speed just until combined.
• 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.
• 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.
• Bake for 8-10 minutes in batches or until the edges are golden.
• Remove from the oven and use a knife to shape the edges into uniform circles, if needed.
• Cool on the parchment for 5 minutes then carefully remove to a cooling rack to cool completely.
• 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.
• Dip the edge of each cookie into the melted chocolate laying on wax paper until hardened.
• Sprinkle with reserved chopped pecans while the chocolate is wet then allow to dry.

PECAN PRALINE LACE COOKIES, CUPS, AND CORONETS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
• With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit. Bake about 12 minutes, or until the active bubbling subsides. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes. Working quickly, mold each into shape and set on a wire rack to cool completely. If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.
• To make 9 dessert bowls: With moistened hands, mold each ball using a rounded tablespoon of dough. Place only 2 balls on the ungreased baking sheet. Have 2 small soup bowls measuring 4 1/2 to 5-inches across the top ready by the oven. Follow the baking instruction above. When set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. The sides will ruffle prettily. Wipe the excess butter off the baking sheet and continue with the remaining dough. If you have more than 1 baking sheet, stagger the baking so that you can mold 1 tray while the other is in the oven.
• Fill with butterscotch ice cream, pumpkin mousse, bananas and cream, or anything that strikes your fancy and goes well with pecans.
• To make 9 ice cream cones: Follow the baking instructions above for dessert bowls, but when you lift a cookie off the baking sheet, roll it into a cone with the nutty, bumpy side facing out, and hold it for a few seconds to set. Lay it on the cooling rack, seam side down, and place a cylindrical object, such as a pill bottle, in the opening to set until you roll the next cookie.
• Fill with scoops of any flavor ice cream or sorbet that complements pecans.
• To make 18 coronets: With moistened hands, mold rounded teaspoons of the dough into balls. Place about 9 balls on an ungreased baking sheet. Follow the baking instructions for ice-cream cones; you're making a smaller version of the same. Repeat with a second tray.
• Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce or hot fudge spilling out of the opening.
• To make 24 cookies: With moistened hands, mold level teaspoons of dough into balls. Place about 12 balls on an ungreased baking sheet. Follow the instructions above. When the cookies are set but still flexible, transfer to a cooling rack. Repeat with a second tray.
• To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate.
• Lay it on a sheet pan lined with parchment or waxed paper. When all the cookies are dipped, place the tray in the refrigerator for 5 to 10 minutes, just until the chocolate sets.

CHOCOLATE DIPPED PECAN LOGS

Steps:

• Preheat oven to 325*F.
• Line 2 cookie sheets with parchment paper or leave the sheets ungreased.
• Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer once or twice to scrape down bowl with rubber spatula.
• Add flour and salt and blend on medium speed about 1 minute. Scrape the bowl and add the nuts with several more turns of the mixer.
• Measure out slightly rounded tbls. of dough and shape them into little logs 2 1/2" long. Place the logs 1 1/2" apart on prpared cookie sheets. Flatten slightly with your palm so they are about 1 1/2" wide.
• Bake cookies until lightly golden, about 30-35 minutes. Cool on cookie sheets.
• When cookies are cool, melt the chocolate in top of double boiler placed over simmering water.
• Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie.
• As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours. If it is a humid day, refrigerate them in order to speed the procees. Enjoy!