- 1/2 cup butter or margarine -
- 1/2 cup brown sugar, packed -
- 1/2 cup light corn syrup -
- 1 tsp lemon juice -
- 1 tsp vanilla -
- 1 tsp ground ginger -
- Pinch of salt -
- 1 cup flour -
- 1/2 cup pecans, finely chopped -
- 3 oz chocolate (optional) -
1. Preheat the oven to 325°F. Line cookie sheets with parchment paper.
2. In a saucepan, combine the butter, sugar, corn syrup, lemon juice and vanilla over medium-high heat and stir to dissolve the sugar. Bring to a boil, stirring frequently.
3. In a separate bowl, toss the flour and nuts together.
4. Remove the saucepan from the heat and stir in the ginger, salt and flour mixture.
5. On a lined baking sheet, drop the batter by no more than one scant teaspoonful. Make sure that the cookies are at least 4 inches apart and that there are no more than 6 on a sheet.
6. Bake cookies in the center of the oven until caramel-brown, about 10–11 minutes. Check them at 9 minutes. If they are too light, they will be too soft and won’t harden. If they do not harden within 2 minutes of coming out of the oven, put them back into the oven for a minute or two. If you want to mold them over cups, do this within their first 2 minutes out of the oven.
7. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer to a rack.
8. To decorate with chocolate, melt the chocolate in a double boiler and then drizzle over the cooled cookies.
This recipe was featured in Kosher Inspired, Issue 3, March 2011. Kosher Inspired is brought to you by Mishpacha Magazine.