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Brandy Lace Cookies

PrintPrint Recipe
  • Yield: 4 to 5 dozen cookies
  • Prep Time: 0:30
  • 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

  1. Preheat oven to 350°F. Spray baking sheets with cooking spray and dust lightly with flour.
  2. 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.
  3. 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.
  4. 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

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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print image

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.