These lacy cookies are buttery and crisp. Don’t bake more than 5 cookies on the cookie sheet at one time because even a tiny amount of cookie batter will spread a lot.
- 1/4 cup granulated sugar
- 1/4 cup butter or margarine, melted
- 1 tablespoon molasses
- 1 tablespoon milk
- 1/4 cup ground pecans or walnuts
- 1/4 cup all-purpose flour
- 2 ounces milk or white chocolate
Line cookie sheets with foil. Grease the foil. Set cookie sheets aside.
In a medium mixing bowl, stir together the sugar, melted butter or margarine, molasses and milk. Stir in the ground pecans or walnuts and flour.
Drop level teaspoons of batter 5 inches apart onto the prepared cookie sheet. (Bake only 3 to 5 cookies at a time.) Bake in a preheated 350 degrees F oven for 5 to 6 minutes, or till bubbly and deep golden brown. Cool the cookies on cookie sheet for 1 to 2 minutes, or till set. Quickly remove the cookies from pan and cool on a rack. Repeat to bake the remaining cookies.
In a small, heavy saucepan, melt the chocolate over low heat. Drizzle over the cookies.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
34 calories; 2g total fat; 3mg cholesterol; 1mg sodium; 4g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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