lacy gingerbread pecan cookies~

 

 

 

 

gingerbread lace cookies

INGREDIENTS:

4 tablespoons butter

6 tablespoons granulated sugar

2 teaspoons molasses

1 tablespoon heavy cream

2 tablespoons + 2 teaspoons all-purpose flour

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon clove

1/16 teaspoon salt

2/3 cups chopped pecans

1/2 teaspoon vanilla extract

INSTRUCTIONS:

Preheat oven to 375 degrees F. Line baking sheet with a silicon mat or parchment paper.

Melt butter in a small saucepan on medium heat. Add sugar. Cook until dissolved, stirring occasionally. Stir in cream and molasses. Add flour and spices, whisking until smooth. Allow to come to a gentle boil for 1 to 2 minutes, reducing heat if needed. Stir in pecans and vanilla. Reduce heat to lowest heat setting as you continue to work.

Drop the cookie mixture, a measured teaspoonful at a time, onto the lined baking sheet. Allow at least 2 to 3-inch space in between. Mixture will bubble and expand as it bakes. Bake until the cookie turns light brown, 5 to 7 minutes. 

Remove from oven. Allow cookies to cool off and firm up a few minutes. Using a spatula, transfer cookies to a cooling rack. Cookie will become firm and crispy when completely cooled (best to wait 15-20 minutes before eating).

Store in an airtight container, refrigerated for maximum crispiness but could be left at room temperature. Makes 36 3-inch cookies.