Baking is my Zen: Lace Cookie Sandwich with Pumpkin Mousse

Baking is my Zen: Lace Cookie Sandwich with Pumpkin Mousse ~ Fall Comfort



LACE COOKIE INGREDIENTS

1/2 cup plus 2 tablespoons finely chopped pecans

1/4 cup all-purpose flour

2 ounces (1/2 stick) unsalted butter, softened

1/4 cup packed dark brown sugar

1/4 cup light corn syrup

Directions

1.      Preheat oven to 350 degrees.

2.      Chop pecans by hand or by food processor.

3.      In a small bowl, combine the finely chopped pecans and flour.

4.      In a small saucepan, combine the butter, sugar, and corn syrup.

5.      Bring to a boil.

6.      Remove from heat and stir the dry ingredients into a pan.

7.      Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.

8.      With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below).

9.      Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit.

10.  Bake about 12 minutes, or until the active bubbling subsides.

11.  Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes.

12.  Working quickly, mold each into shape and set on a wire rack to cool completely.

13.  If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.