Lemon Crunch Lace Cookies

Recipe from Oxmoor House

More From Oxmoor House

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Ingredients

  • 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

Preparation

  1. Combine all ingredients in a small bowl. Drop batter by tablespoonfuls 5 inches apart onto nonstick aluminum foil-lined baking sheets.
  2. 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.
  3. 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.
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