We are big time cookie fans in our family, and the Christmas season is a favorite time for making tons of cookies around here. This is my second year of our “12 Days of Cookies” where I’ll feature a different cookie every day. Hope you enjoy them!
BRANDY LACE COOKIES
(Florentine Cookies)
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1/4 cup granulated sugar
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1/4 cup butter (1/2 stick, 4 Tbsp.)
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1/4 cup light or dark corn syrup
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1/2 cup all-purpose flour
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1/4 cup very finely chopped pecans
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2 Tbsp. brandy (or water)
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melted white and/or semi-sweet chocolate (optional)
Preheat oven to 350^. Lightly grease and flour cookie sheets.
In a small saucepan combine sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in flour, pecans, and brandy.
Drop 12 evenly spaced half teaspoons of batter onto prepared cookie sheets. Bake 6 minutes, or until golden.
Cool 1 to 2 minutes or until cookies can be lifted but are still warm and pliable; remove with spatula. Curl around handle of wooden spoon; slide off when crisp. If cookies harden before curling, return to oven to soften.
Drizzle with melted chocolate, if desired.
Makes 4-5 dozen cookies.
See our 2009 12 Days of Cookies here.
