Lemon Crunch Lace Cookies

• 1/3 cup ground pecans
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 1 tablespoon milk
• 1 1/2 teaspoons all-purpose flour
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon fresh lemon juice

1. Combine all ingredients in a small bowl. Drop batter by tablespoonfuls 5 inches apart onto nonstick aluminum foil-lined baking sheets.
2. Bake at 350u0b0 for 12 minutes or until dark caramel-colored. Cool on baking sheets 5 minutes. Working quickly, mold cookies into desired shapes. Cool completely on wire racks.
3. Tip: These cookies will spread a lot when baking. Bake no more than 4 cookies on each baking sheet. When molding cookies, simply roll around a wooden spoon handle, shape into a cone, or mold around the outside of an inverted custard cup to form cookie bowls.

ground pecans, sugar, unsalted butter, milk, flour, lemon rind, lemon juice

Taken from www.myrecipes.com/recipe/lemon-crunch-lace-cookies (may not work)