Wednesday, July 21, 2010

Cookie #38 - Louisiana Praline Lace

Praline Lace cookies are a wonderfully versatile cookie.  They can be formed into a variety of shapes and used as a crispy, nutty vessel for mousse, ice-cream, or fruit.  I like the non-pecan version (made with almonds) filled with Nutella mousse and raspberries. 

I have only one problem with these cookies.  I have never, ever been successful with them in the summer.  This time was no exception.  They were fantastic for the first day - the next day the humidity wreaked its havoc on my beautifully molded cones and cigarettes causing them to fall flat.  I ended up with a sticky, buttery heap.  I've resigned myself to the fact that these will be my fall & winter cookie.  How the heck do they manage these in the bayou? 

Louisiana Praline Lace

2/3 cup finely chopped pecans
1/4 cup flour
1/4 cup unsalted butter
1/4 cup packed dark brown sugar
1/4 cup light corn syrup

Combine pecans and flour in a small bowl.
In a small saucepan, combine butter, brown sugar, and corn syrup (spray the measuring cup with cookie spray to help the syrup slide from the measuring cup).  Bring to a boil.
Remove from heats and stir in pecans and flour.
Transfer the batter to another bowl and cool, stirring occasionally until mixture is cool enough to handle - about 20 minutes.  In the mean time, preheat the oven to 350 degrees F.
For cookies, roll into 1" balls and place 3" apart on a parchment lined baking sheet. (If the batter is sticky, spray your hands with cooking spray before rolling.)
For cones, roll into 1 1/2" - 2" balls and place 7" apart on a parchment lined baking sheet - only two per cookie sheet.
Bake for 12 minutes.  Allow to cool about 3-5 minutes or until cookies are firm, yet malleable.
For cookies, leave as is or roll around a chopstick to create cigarettes (which can be later dipped in chocolate). 
For cones, form cone shape and use a small spice bottle to keep the cone shape while the cookie cools.
For bowls, drape the warm cookie over a small custard cup and allow to cool.
Fill cones and cups with mousse, ice cream, berries or whatever you desire.

2 comments:

Bella said...

I just wanted to let you know that I LOVE LOVE LOVE your blog! I want to bake all your cookies!

And I awarded you because of it :-) You can see the award over at my blog: http://abitofthisadashofthat.blogspot.com/2010/07/blush.html

Amanda said...

Found your blog thanks to Bella above. Can't wait to read more!