Make ’em, bake ’em, peel ’em and eat ’em. These holiday Lace Cookies bake on foil and they’re so thin you have to peel them off to eat them. They’re crispy, crunchy, wafer thin bites laced with oatmeal and chopped pecans. Surely this must be a Southern cookie.
These are so easy to make you don’t even need a mixer. One bowl and a spoon for stirring is all it takes. The hard part is trying to stop eating them and I’m still working on that!
1 cup pecans, finely chopped
1 cup sugar
1 stick unsalted butter, melted
1 cup quick cook oatmeal
1/4 teaspoon salt
1/4 teaspoon baking powder
1 egg, beaten with fork
1 teaspoon vanilla
Preheat oven to 375 degrees. Mix ingredients together with fork. Refrigerate covered with plastic wrap at least 30 minutes. Drop in small rounds about the size of a nickel, far apart onto foil lined baking sheets. (Can also use baking sheets topped with a silpat or parchment paper). Bake for 8-10 minutes or until browned around the edges. Cool on foil. Peel off. Can sprinkle with powdered sugar or drizzle with melted chocolate.