Ingredients
- 1 stick unsalted butter
- 3/4 cup brown sugar
- 1/2 cup corn syrup
- 1/2 cup ground pecans
- 1 cup flour
- 1 cup chocolate chips
Directions
Preheat oven to 350 degrees F.
In a food processor, pulse the pecans until they resemble fine crumbs. Be careful not to over grind and create a paste. In a small saucepan, melt the butter. Add the brown sugar and the corn syrup. Bring to boil. Remove from the heat and add the ground pecans, and flour. Mix well. Drop teaspoonfuls onto a greased cookie sheet. Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance. Remove from the oven and allow to cool for 5 minutes. Transfer to wire rack. Place chocolate chips in a small plastic bag. Immerse the bag into barely simmering water until the chips melt. Once the chips are melted, snip a small corner off the bag. Pipe a chocolate squiggle onto each cookie. Allow chocolate to harden before storing cookies.
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By smileysweets
on February 25, 2011
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I love these cookies! Use a silpat for easiest removal. The first time I made them with pecans and then used dark chocolate for some. I like them better without the chocolate. I made them again, this time with almonds and a tsp of almond extract. They were fab! Some I baked longer making them very crisp, then broke them into large, irregular pieces to use as a cheesecake garnish. They are beautiful! The time factor is deceiving because you can only bake about 6 at a time if you are using your standard home baking sheet with a silpat because they spread so much, but I think they are totally worth the time!
By gidster_11503825
Indianapolis, IN
on December 25, 2008
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These tasted very good, that being said, the directions are sparse, the result is a pecan caramel, not a cookie at all.
Once they cooled completely, a missing step, They made soft chewy caramel rings.
I may try this again, but probably not.
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