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Lace cookies


  • 1/2 cup (120 milliliters) brown sugar
  • 1/4 cup (60 milliliters) corn syrup
  • 1/2 cup (120 milliliters) butter
  • 1 cup (240 milliliters) ground pecans
  • 1/2 cup (120 milliliters) flour
  • 170 grams dark chocolate


  1. Preheat oven to 350 F (175 C). Add brown sugar, corn syrup, and butter to a saucepan and cook until the mixture has started to thicken. Take off the heat. Add ground pecans and flour and whisk in. Line baking sheets with parchment paper. Drop full teaspoons of batter onto a baking sheet, leaving a good amount of space in between for spreading. Bake 11-13 minutes, or until golden and bubbly. Remove from heat and let cool until firm. Melt dark chocolate in a bain marie. Use a spoon to dollop some melted chocolate onto the flat side of a cookie and spread with the back of the spoon. Put another cookie on top so that it forms a sandwich. Repeat until all cookies are used up. Let chocolate harden.

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