Friday, December 23, 2016

Lacey Cookies


I found cookies at Costco that I was pretty sure must have been created in a secret government lab somewhere. Designed to get you addicted in one bite. They were called Lacey's Cookies. Maybe you've tried them? If you have then you know what I'm talking about.
Crunchy pecan, caramel, and chocolate goodness that goes straight to that area in the brain that controls all reason. 
I have brilliant news you guys. I found pretty much the exact recipe over at Bake. Eat. Repeat. (Link HERE) and it is soooo much easier than I thought it was going to be. It's no more difficult than making any other cookie. Seriously. 
Thank you Bake. Eat. Repeat. These are now my new favorite everything. 



Lacey Cookies

Ingredients
2 oz pecan halves (about 3/4 cup)
4 Tbsp butter
1/2 cup sugar
2 Tbsp liquid honey
1/4 cup flour
pinch salt
1 tsp vanilla

Topping
1/2 cup milk chocolate chips

Directions
Preheat oven to 350. Line baking sheets with parchment paper or silicone baking mats. Set aside.
In a blender or food processor, process pecan halves until finely ground. You should have 1/2 cup ground pecans. 


In a medium saucepan, combine butter, sugar, and honey over medium heat. Cook, stirring constantly, until butter is melted and sugar dissolved. Continue stirring until mixture just comes to a boil. Remove from heat and stir in the pecans, flour, salt, and vanilla until just combined. 


Let sit for 4 - 5 minutes to cool slightly, stirring once.
Drop by the teaspoon full onto prepared cookie sheet. Make sure to leave about 3 inches between cookies as they spread a lot.


Bake at 350 for 10 - 12 minutes, until evenly browned.


Be sure to keep an eye on them. **Note - When I put the second sheet in the oven I checked them at the 6 minute mark and they looked like this ...


I'm not sure why the second sheet burned in only 6 minutes. I'm guessing it had something to do with the batter sitting on the cookie sheet while the first batch cooked in the oven. the first batch took 11 minutes and worked perfectly. 
Let the cookies cool on the cookie sheet until they start to firm up - about 5 minutes. Remove them to a wire rack to cool completely. 
When cookie are cool, place chocolate chips in a plastic bag and microwave in 20 second intervals, kneading in between, until melted. (You can also melt in a bowl)


Snip a teeny corner off and drizzle the chocolate over the cooled cookies.


Let chocolate solidify (can place in fridge to speed up process). Store in an airtight container at room temp for 3 - 4 days (if they last that long!)


Guuuuuuuuys!!!
These are just ridiculous. 
Just remember to keep an eye on them in the oven. I'm still not sure why the first sheet took 11 minutes and the second was burnt at 6 minutes. 
Also - I used a small cookie scoop and got 18 cookies. the original recipe at Bake.Eat. Repeat. said to use a teaspoon and she got 24 cookies. 
And, do NOT try to get more than 6 cookie on a sheet. they will grow into a giant blob. You can cut the cookies apart while they are still warm but it is easier to just cook less cookies per sheet! 

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