These Lace Cookies were a childhood favorite of mine and a Mama Kay specialty. The recipe says they come from Elizabeth McAshen. My mom shared that Mama Kay tried them at a party Elizabeth had and liked them so much she started making them regularly. They are incredibly delicious and delicate, but make sure that you use parchment paper are they will be a disaster.
This recipe makes a ton since you use such little batter per cookie. FYI, the batter melts like a liquid first in the oven then the “stuffs” spread out too. Watch them carefully while the cook and leave lots of room for them to spread out (as you will notice in the picture, some of my first batch “merged” into single cookies).
2 sticks of butter
1 c. sugar
1 c. brown sugar
1 t. vanilla
2 c. rolled oats (finely chopped)
1 t. baking powder
1 c. finely chopped pecans
Mix ingredients in order. Picture of batter below.
Drop a TINY bit onto cookie sheet lined with parchment paper — they really spread out as they bake. Bake 6-10 minutes at 375*. Remove sheet of parchment from baking sheet and cool. Then remove cookies. I like mine the most when they entire thing is darker brown — a few minutes before they’d burn. They’re really crisp then, but also yummy chewier.