Pecan-Bacon Lace Cookies

Posted: March 20th, 2009 | Author: | Filed under: Cookies, Dessert | Tags: , | 9 Comments »

Pecan-Bacon Lace Cookies

These delicate cookies are LACED (har har) with unexpectedly salty, smokey chunks of applewood smoked bacon. How can you resist?

Recipe adapted from Everyday Food (March 2009) by mooflyfoof for Bacon Camp.

Pecan-Bacon Lace Cookies


5 slices thick-cut applewood smoked bacon
2/3 cup packed light brown sugar
1/2 cup (1 stick) butter
1/2 cup light corn syrup
1 cup pecans, finely chopped
2/3 cup cake flour, spooned and leveled


  1. Chop bacon into 1 cm squares and cook till done (but not overdone!) on the stovetop. Let the bacon bits drain on a paper towel.
  2. In a medium saucepan, heat sugar, butter, cornsyrup, pinch salt over medium heat, stirring, until sugar has dissolved, about 7 minutes.
  3. Remove pan from heat; stir in pecans, bacon, and flour. Transfer to a bowl. Cover with plastic wrap and refrigerate until dough is firm, about 2 hours.
  4. Preheat oven to 350F. Line 2 large baking sheets with parchment. Drop teaspoons of dough about 2 inches apart — 6 per sheet. Don’t be tempted to add more to each sheet; they will all melt together! Roll dough into balls.
  5. Bake until cookies are a dark golden brown and “lacey” looking, 10-12 minutes. They will harden as they cool. Transfer from parchment to a wire rack and let cool. Repeat with remaining dough.

(If you’re not feeling adventurous, you can leave out the bacon and they’ll be… nearly as delicious.)

9 Comments on “Pecan-Bacon Lace Cookies”

  1. 1 bird said at 10:40 am on March 21st, 2009:

    I think I’m gonna try those. They look delicious! :)

  2. 2 Baconation said at 8:02 pm on March 23rd, 2009:

    Sandwich these cookies around the Maker’s Mark ice cream w/bacon.

    Ohhh. I think my heart just stopped.

  3. 3 Ed Magruder said at 10:16 pm on March 23rd, 2009:

    “Bacon is a food group unto itself.”
    Ed Magruder

    I will be trying both of these. Congratulations on your championship recipes!

  4. 4 mooflyfoof said at 10:41 pm on March 23rd, 2009:

    Thanks Ed! Let me know how they turn out. :)

  5. 5 mooflyfoof said at 10:41 pm on March 23rd, 2009:

    Baconation: BRILLIANT.

  6. 6 mooflyfood » Blog Archive » Mmm, Bacon Brittle! said at 1:34 pm on April 1st, 2009:

    […] cream, and bacon brittle. The bacon brittle was really the standout here. Many people thought my pecan-bacon lace cookies were bacon brittle. No, THIS is bacon […]

  7. 7 mooflyfood » Blog Archive » Quick & “Dirty” Rice said at 9:21 pm on June 16th, 2009:

    […] celery, green bell peppers, chicken livers, and chives. What we did have was a whole lot of bacon grease, the aforementioned Andouille sausages (surprisingly not very spicy), celery seed, and red and […]

  8. 8 eso said at 3:30 pm on May 13th, 2011:

    Uhm, so, is that one cup of whole pecans, which one then chops finely? Or one cup of finely chopped pecans?

  9. 9 mooflyfoof said at 4:59 pm on May 13th, 2011:

    I… don’t remember. I’m pretty sure I measured the pecans before chopping them. It doesn’t really matter too much. With the pecans, a little more or less either way won’t affect the way these cookies bake up.

Leave a Reply

recent posts