Pecan Lace Cookies Recipe

PECAN LACE COOKIES

Ingredients:
6 tablespoons butter, softened
4 tablespoons plus 1/2 cup sifted all-purpose flour
1 teaspoon double-acting baking powder
Pinch of salt
2 cups sugar
2 eggs, well beaten
1 teaspoon pure vanilla extract
2 cups coarsely chopped pecans

Steps:
Preheat the oven to 400°F. With a pastry brush, spread 2 tablespoons of the softened butter over two large baking sheets. Sprinkle each baking sheet with 1 tablespoon of the flour and tip the pan from side to side to distribute the flour evenly. Invert the baking sheet and rap it sharply to remove the excess flour. Combine 1/2 cup of the flour, the baking powder and the salt, and sift them together in a bowl. Set aside.

In a deep bowl, cream 2 tablespoons of the butter by beating it and mashing it against the sides of the bowl with the back of a spoon until it is light and fluffy. Add the sugar, beat in the eggs and the vanilla, and stir the flour mixture into the batter. Then add the pecans.

Drop the batter by heaping teaspoonful onto the prepared baking sheets, spacing the cookies about 3 inches apart. Bake for 5 minutes, or until the cookies have spread into lace-like 4-inch rounds and have turned golden brown. Let the cookies cool for a minute or so, then transfer them to wire racks to cool completely.

Let the baking sheets cool completely, then coat them with the remaining 2 tablespoons butter and 2 tablespoons of flour, and bake the remaining cookies.

They can be stored in an airtight container for up to one week. Makes about 30 cookies.

Bread Pudding

Ingredients:

BANANA BREAD PUDDING:

1/3 cup raisins or currants
2 tbsp plus 1/4 cup dark rum
2 tablespoons (1/4 stick) butter
3 bananas, peeled, halved crosswise and then lengthwise
5 tablespoons sugar
2 cups whipping cream
4 large eggs
1 teaspoon vanilla extract
8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips
1/2 cup chopped toasted pecans (about 2 ounces)

RUM SAUCE:

1/4 cup (1/2 stick) unsalted butter
1/2 cup whipping cream
1/2 cup packed dark brown sugar
Pinch of salt
2 tablespoons dark rum

Preparation:

BANANA BREAD PUDDING:
Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.

Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes. Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly. Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.

RUM SAUCE:

Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

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