Pecan Praline Lace Cookies Cups And Coronets Recipes

PECAN PRALINES

Steps:

• Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
• Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

PECAN LACE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
• Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

PERFECTLY PECAN PRALINE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Praline:
• In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
• Cookies:
• In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
• Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
• While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.

LACE COOKIES WITH GOOEY CENTER

Steps:

• The day before, make the ganache center: In a saucepan, heat the cream until boiling and pour over the chopped chocolate. Whisk to combine and then strain. Chill overnight. The next day, whip the ganache in a mixer with a whisk attachment until almost stiff, but still a little gooey.
• Preheat the oven to 350 degrees F.
• In a mixer with a whisk attachment, combine the salt, brown sugar, and corn syrup. Add the flour, butter, and vanilla extract, and mix well. Add the espresso and pecans and mix just to combine.
• Line a baking sheet with parchment paper. Dollop large tablespoonfuls of batter onto the parchment paper, leaving plenty of room between them as the lace cookie tuiles will spread out as they bake to about 5-inches in diameter.
• Bake until the edges are browned, about 8 to 10 minutes. When done, the tuiles will be bubbly and flat.
• Once the tuiles are baked, and while still hot but cool enough to hold together, individually peel the tuiles off the parchment paper, and drape them over a short, 3 to 4-ounce rocks or lowball drinking glass and leave them to cool. Repeat until all the tuile batter is used up. When cool, store carefully in an airtight container.
• When ready to serve, fill lacey tuile-cookie cups with the ganache, and dot with raspberries then give them a dusting of powdered sugar.

OATMEAL LACE COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white.
• Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely.
• Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on the cookies and let set, about 30 minutes.

LACE COOKIES

Steps:

• Heat oven to 350 degrees. Mix all ingredients in a bowl until well combined. Line baking sheets with parchment paper or no-stick aluminum foil. Drop batter 3/4-tsp. at a time on baking sheet, leaving plenty of space between each. Cookies will spread to 4 or 5 inches in diameter when baked.
• Bake 10 to 12 minutes, until thin and golden. Check early to make sure they don't overbrown. Line a wire rack with wax paper. Carefully remove cookies from baking sheet. They will be sticky, and a thin, metal spatula works best. Gently transfer to wax paper on wire rack and let cool.

TOFFEE LACE CUPS

Steps:

• Combine all ingredients except flour in a small, heavy saucepan over med-high heat. Bring to a boil, stirring often. Once mixture is at a boil, stir constantly for 2 minutes. Remove from heat and sift in flour a little at a time, stirring to combine each addition before adding the next. Cool to room temperature or refrigerate for later use. (If refrigerated, allow mixture to come up to room temperature before cooking.)
• Heat oven to 350 degrees. Cover a backing pan or cookie sheet with parchment paper and spoon out mixture with a metal soup spoon or a number 50 disher. Cookies will spread out like crazy, so place dollops 6 to 8 inches apart. Bake 18 minutes or until deep mahogany brown.
• To form into cups, use a metal spatula to transfer the hot candy disks to the bottoms of inverted ramekins or custard cups. (Have a ramekin for each disk, or the disks will set before you can get through them all.) Work quickly and the disks will conform to the shape of the cups. Remove when cool and store wrapped with paper towel inside resealable plastic bags.
• Variation:While hot, disks can be cut into shapes with a pizza cutter and used as garnish for other desserts, or l

PECAN PRALINE COOKIES

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Place crackers on 10x15-inch sheet cake pan, covering bottom.
• Bring sugar, butter, and cream of tartar to a boil in a saucepan. Add nuts; pour mixture oven the top of the crackers.
• Bake in preheated oven for 10 minutes. Cool for a few minutes in the pan; remove from pan while still warm.