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.