Savannah Lace Christmas Cookies

Preparation info

  • Makes about

    8 dozen

    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

These cookies, sheer lacy wafers glazed with dark chocolate, are based on a recipe from Meredith Frederick, pastry chef at Manhattan’s Post House, one of the country’s best steak houses.


  • ¼ cup (½ stick) unsalted butter, softened
  • 2 cups packed light brown sugar


  1. With an electric mixer on medium-high speed, cream the butter and sugar until fluffy. Add the eggs, one at a time, and beat until well blended. Stir in the vanilla and rum.
  2. Combine the flour and baking powder in another bowl. Stir in the pecans and the candied peels until coated. Add to the butter mixture and mix just until blended; do not overmix. If you have