Gourmet Made Deliciously Simple

Pecan Lace Cookies

These deliciously nutty, wafer-like cookies are easy to make and perfect to impress your guests.

Pecan Lace Cookies

Christmas baking continues… I’ve wanted to try lace cookies for some time now. Today, I decided to finally give it a try and chose Pecan Lace cookies in “Got Milk? The Cookie Book” by Peggy Gullen. It didn’t disappoint me at all. It was super easy to make and it tasted oh-so good.

Pecan Lace Cookies

These nutty, wafer–like cookies are ideal served with vanilla ice cream. Unfortunately, I didn’t have any ice cream left, but it was still delicious on its own. Crunch, crunch, crunch and they were gone. 🙂

Here is the step-by-step recipe:

Pecan Lace Cookies

Pecan Lace CookiesVoila!

Pecan Lace Cookies

If you feel fancy, make these beautiful bowl and fill it with vanilla ice cream before serving. 

To make the bowls, shape the dough into 2-inch balls and place them on baking sheets at least 7 inches apart. Bake for 10-12 minutes, and cool on wire rack for 2-3 minutes. Place a small bowl upside down and put the cookie while still flexible over the bowl, as pictured below.

Pecan Lace Cookies

Pecan Lace CookiesIf you are hosting a dinner party, and want to impress your guests, these buttery, crunchy cookies are the best choice. It’s very easy to make and the results are definitely impressive. 

5 / 5 (1 Reviews)
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Pecan Lace Cookies

These deliciously nutty, wafer-like cookies are easy to make and perfect to impress your guests.

Yield: 12 cookies


  • ½ cup pecan halves
  • ¼ cup all-purpose flour
  • 2 oz (1/2 stick, or 55gr) unsalted butter, room temperature
  • ¼ cup brown sugar
  • ¼ cup (4 tablespoons) light corn syrup


  1. Preheat the oven to 350°F (177°C).
  2. Finely chop the pecans. In a small bowl, mix together finely chopped walnuts with flour.
  3. In medium saucepan, melt butter, brown sugar and corn syrup on medium heat. Bring it to boil. Remove from heat, and add pecan/flour mixture. Mix well. Transfer to a small bowl and let it cool slightly stirring occasionally. The mixture will harden in this process.
  4. Divide the mixture into 12 equal parts like so. It will help you to make equal size cookies. With wet hands, shape the dough into about 1-inch balls. Place on baking sheet at least 3 inches apart.
  5. Bake the cookies for about 10-12 minutes. Cool on wire racks for 2-3 minutes.
  6. While the cookies are still flexible, flip the cookies with spatula and roll them into tubes. Place the shaped cookies on wire rack to cool completely.
All images and text ©Shinee D. for Sweet & Savory by Shinee


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  1. I’ve made these cookies before and they came out very nice–thin, crisp. But I used your recipe and the cookies stuck to the baking pans and they were so hard it was almost impossible to eat. And there was NO flavor to them at all. Read over your multiple times to see if I missed something but I didn’t. Even my husband who always says what doesn’t kill you only makes you stronger. He actually threw them away,.

  2. THESE ARE FANTASTIC!!! made them for a dinner party and received rave reviews!! 

    Rating: 5