PECAN FLORENTINES
Taken from Emeril Lagasse's book - "Every Day's a Party"; posted for ZWT 5. This is from Michelle's (who works at Emeril's 'home base' in New Orleans) grandmother, Priscilla. Sometimes called Pecan Lace cookies because once baked, they are as delicate as old lace. May be served with ice cream. May be stored in an air-tight container for a week.
Provided by alligirl
Categories Dessert
Time 1h
Yield 5 dozen cookies, 30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Line a baking sheet with parchment paper.
- Cream the butter and sugar together with an electric mixer or hand-held mixer on medium speed until smooth.
- Add the egg and beat until incorporated.
- Add the vanilla, baking soda, and salt and beat until smooth.
- In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind.
- Add this to the dough and beat until incorporated; the dough will be stiff but sticky.
- Drop the dough by the teaspoonful, about 3 inches apart, onto the prepared sheet pan.
- Flatten the dough slightly with your fingertips.
- Bake for 6 minutes until lightly golden.
- Remove from the oven, carefully remove from the sheet, and let cool completely on wire racks. Repeat the process until all the dough is used, relining the sheet each time with new parchment.
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Moien Ahmad
[email protected]These cookies are a bit time-consuming to make, but they're worth it.
Kymberle Lucas
[email protected]These cookies are a great way to use up leftover egg whites.
Sheri Baba
[email protected]These cookies are perfect for a special occasion.
Lacey Yuhas
[email protected]I'm going to make these cookies for my Christmas party.
Sajid Sial
[email protected]I'm going to make these cookies for my next bake sale.
Azeem Ranjha
[email protected]I'm going to try this recipe with a different type of nut. I think walnuts or almonds would be good.
Pinki Soyod
[email protected]I'm going to make these cookies for my family tonight. I'm sure they're going to love them.
Shahbaz hussain
[email protected]This recipe seems a bit complicated. I'm not sure if I'm up to the challenge.
Maxwel kip
[email protected]I'm not sure if I have all of the ingredients for this recipe.
Sahil Laxman
[email protected]I'm allergic to nuts, so I'm going to have to find a substitute for the pecans.
Manisha Poudel
[email protected]I'm not a big fan of pecans, but I'm willing to give this recipe a try.
Tink Pooh2
[email protected]These cookies look so delicious! I'm going to have to try this recipe.
M H Jibon
[email protected]I'm definitely going to make these cookies for my next party.
Tsaone Pule
[email protected]These cookies are so pretty! I can't wait to try them.
Shawn Sonny
[email protected]I had a hard time getting the cookies to set. I think I might have overcooked them.
Jerica Patel
[email protected]These were a bit too sweet for my taste, but they were still good. I think I'll try using dark chocolate next time.
Vangjel Salla
[email protected]I wasn't sure how these would turn out, but I'm so glad I tried them! They're so easy to make and they taste amazing. I love the combination of the sweet and salty flavors.
Mubeen Jani
[email protected]These cookies are so delicious! The pecan filling is rich and flavorful and the cookie base is perfectly crispy. I will definitely be making these again.
Habtamu Sisay
[email protected]I've made these pecan florentines several times now and they're always a hit. They're so easy to make and they taste amazing. I love the way the pecans add a bit of crunch and texture to the cookies.
Kendall Bellors
[email protected]These pecan florentines are absolutely divine! The combination of the buttery, crispy cookie base and the rich, chewy pecan filling is simply irresistible. I followed the recipe exactly and they turned out perfectly. My family and friends raved about