2019-07-01_Taste_of_the_South_Special_Issues

105 FALL BAKING

Pecan Lace Cookies

MAKES 18

These crunchy cookies are great

on their own or crumbled over

a bowl of ice cream.

1⁄3 cup sugar

¼ cup unsalted butter, softened

1 tablespoon cane syrup

1 tablespoon light corn syrup

1⁄3 cup all-purpose flour

1 cup coarsely chopped pecans

1 teaspoon vanilla extract

1. Preheat oven to 325°. Line
   2 baking sheets with parchment
   paper.
   2. In a medium saucepan, cook
   sugar, butter, cane syrup, and
   corn syrup over low heat, stirring
   occasionally, until smooth.
   Increase heat to medium-high;
   bring to a boil, stirring constantly.
   Remove from heat; stir in flour
   until combined. Stir in pecans
   and vanilla.
   3. Drop dough by teaspoonfuls
   at least 3 inches apart onto
   prepared pans.
   4. Bake, one batch at a time,
   until bubbly and lightly browned,
   8 to 10 minutes. Let cool on pans
   for 10 minutes. Remove from pans,
   and let cool completely on wire
   racks.

Molasses–Peanut

Butter Oatmeal

Cookies

MAKES ABOUT 48

We love the crunch that chopped

peanuts add to these chewy cookies.

COOKIES

1 cup unsalted butter, softened

1 cup creamy peanut butter

1 cup firmly packed light

brown sugar

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1½ cups all-purpose flour

2 teaspoons baking soda

1 teaspoon kosher salt

1 cup quick-cooking oats

½ cup chopped roasted

peanuts

GLAZE

1 cup confectioners’ sugar

1 tablespoon whole milk

1 teaspoon molasses

1. Preheat oven to 350°. Line
   baking sheets with parchment
   paper.


2. For cookies: In a large bowl,
   beat butter, peanut butter, and
   sugars with a mixer at medium-
   high speed until creamy, 3 to
   4 minutes, stopping to scrape sides
   of bowl. Add eggs, one at a time,
   beating well after each addition.
   Beat in vanilla.


3. In a medium bowl, whisk
   together flour, baking soda,
   and salt. With mixer on low speed,
   gradually add flour mixture to
   butter mixture, beating until
   combined. Stir in oats and peanuts
   just until combined. Drop dough by
   teaspoonfuls onto prepared pans.
   (Cookies can be baked in batches.)


4. Bake until lightly browned
   around the edges, 12 to 15 minutes.


5. For glaze: In a small bowl, whisk
   together confectioners’ sugar,
   milk, and molasses until combined.
   Drizzle glaze over cooled cookies.