This holiday season, a coworker stopped by my office with a tin of the most delicate, delicious, decadent cookies I had ever tasted—or seen. They were lacy whispers of butter, pecans and oats, enhanced by an abundance of vanilla. I contacted the art professor who had baked them for my coworker. She was kind enough to share her recipe with me. I thought this might be an old German recipe, but an international expert told me that these cookies are Swedish in origin. Whatever they are, they're confectionery magic. One bite and you’ll be transported to historic Scandinavia—narrow, winding cobblestone streets, quaint cottages and Old Town charm.
Ginny's Pecan Lacies
1 cup pecans, chopped
½ cup rolled oats (not instant)
1 cup sugar
4 tablespoons flour
½ teaspoon baking powder
Dash of salt
1 stick unsalted butter, melted
2 teaspoons vanilla
1 egg, beaten
Preheat oven to 325 degrees.
Mix together well the pecans, oats, sugar, flour, baking powder and salt. Add the melted butter, vanilla, and egg. Drop onto a parchment or foil lined cookie sheet by small teaspoons. Place about 3 inches apart (they spread out a LOT).
Bake for 8-12minutes. Let cool and peel off parchment.
