Brandy Lace Cookies

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  • Yield: 4 to 5 dozen cookies
  • Prep Time:  30 minutes
  • Cook Time: per batch, 6 minutes

Ingredients

  • 1/4 cup sugar
  • 1/4 cup butter OR margarine
  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 1/2 cup all-purpose flour
  • 1/4 cup very finely chopped pecans or walnuts
  • 2 tablespoons brandy
  • 1/2 teaspoon pure vanilla extract
  • Melted white and/or semisweet chocolate (optional)

Directions

  • Preheat oven to 350°F. Spray baking sheets with cooking spray and dust lightly with flour.
  • Combine sugar, butter and corn syrup in small saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in flour, pecans, brandy and vanilla extract.
  • Drop 12 evenly spaced half teaspoonfuls of batter onto prepared baking sheets (batter will spread!). 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.
  • If desired, drizzle with melted chocolate.NOTE: If time is limited omit curling step and cool cookies (flat) on wire rack.

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Corn Syrup

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Brandy Lace Cookies

  • Yield: 4 to 5 dozen cookies
  • Prep Time:  30 minutes
  • Cook Time: per batch, 6 minutes

Ingredients

  • 1/4 cup sugar
  • 1/4 cup butter OR margarine
  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 1/2 cup all-purpose flour
  • 1/4 cup very finely chopped pecans or walnuts
  • 2 tablespoons brandy
  • 1/2 teaspoon pure vanilla extract
  • Melted white and/or semisweet chocolate (optional)

Directions

  • Preheat oven to 350°F. Spray baking sheets with cooking spray and dust lightly with flour.
  • Combine sugar, butter and corn syrup in small saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in flour, pecans, brandy and vanilla extract.
  • Drop 12 evenly spaced half teaspoonfuls of batter onto prepared baking sheets (batter will spread!). 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.
  • If desired, drizzle with melted chocolate.NOTE: If time is limited omit curling step and cool cookies (flat) on wire rack.