Lemon Crunch Lace Cookies

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 12 Minutes


1/3 cup ground pecans
1/4 cup sugar
1/4 cup unsalted butter, melted
1 tablespoon milk
1 1/2 teaspoons all-purpose flour
1/2 teaspoon grated lemon rind
1/2 teaspoon fresh lemon juice


Combine all ingredients in a small bowl. Drop batter by tablespoonfuls 5 inches apart onto nonstick aluminum foil-lined baking sheets.

Bake at 350° for 12 minutes or until dark caramel-colored. Cool on baking sheets 5 minutes. Working quickly, mold cookies into desired shapes. Cool completely on wire racks.

Tip: These cookies will spread a lot when baking. Bake no more than 4 cookies on each baking sheet. When molding cookies, simply roll around a wooden spoon handle, shape into a cone, or mold around the outside of an inverted custard cup to form cookie bowls.

Lisa Keys, Middlebury, Connecticut,

Southern Living Cook-Off Cookbook,

Oxmoor House

July 2004
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