Pecan Lace Cookies

By Tamipri

Ingredients

• 1 c. finely chopped pecans
• 1/2 c. butter, softened
• 1/2 c. packed brown sugar
• 2 Tb. rum, divided
• 2 Tb.. whipping cream
• 1/3 c. semisweet chocolate chips
• 1/4 c. flour
• 1/4 tsp. salt
• 1/8 tsp. baking soda
• 1 c. quick-cooking oats

Preparation

Step 1

Preheat oven to 350 degrees. To toast pecans, spread evenly on an ungreased baking sheet. Stirring occasionally, bake 5-8 minutes or until darker in color. Cool completely on baking sheet.

In a large bowl, cream butter and brown sugar until fluffy. Beat in 1 Tb. rum. In a small saucepan, bring whipping cream to a boil over medium heat. Reduce heat to medium-low. Stir in remaining 1 Tb. rum and simmer 2-3 minutes. Remove from heat; add chocolate chips and stir until smooth. Add chocolate mixture to creamed mixture and stir until well blended. Sift flour, salt, and baking soda into a medium bowl. Stir dry ingredients into chocolate mixture. Fold in oats and toasted pecans. Drop heaping teaspoonfuls of dough 4" apart onto a greased baking sheet. Use fingers to press each cookie into a 2" diameter circle. Bake 8 minutes (cookies will be soft); cool on baking sheet 3 minutes. Transfer cookies to a wire rack to cool completely. Store in an airtight container.