Lace Cookies

By norsegal8

Using a nonstick bakeware liner prevents the cookies from sticking. Parchment paper, though a little less effective, can also be used. Our recipe contains nuts for flavor, but oats are traditional as well. Humidity is the archenemy of lace cookies, so try to make them on a dry day. Otherwise, they will absorb too much moisture and be chewy instead of caramelized and brittle.

Ingredients

• 8 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon table salt
• 6 tablespoons unbleached all-purpose flour, sifted
• 1 cup pecans or almonds, chopped fine
• 1 tablespoon heavy cream

Details

Servings 6

Preparation

Step 1

1. Adjust oven rack to center position and heat oven to 350 degrees. Bring butter, brown sugar, and corn syrup just to boil in medium saucepan over medium heat, 5 to 6 minutes, stirring frequently. Off heat, beat in vanilla, salt, flour, nuts, and cream until smooth.

2. Drop rounded teaspoonsful of batter at 3-inch intervals onto cookie sheet lined with baking sheet liner or parchment, estimating six cookies per sheet. For larger cookies, substitute 1 tablespoon for the teaspoon and estimate five cookies per sheet. Bake cookies until spread thin, deep golden brown, and bubbling has subsided, 6 to 7 minutes, or 7 to 8 minutes for larger cookies.

3. Let cookies cool and firm up slightly on sheet, 1 to 2 minutes. Following instructions below, transfer to wire rack with thin spatula or shape as desired. If desired, follow instruction in "Decorating with Chocolate" to decorate cookies. Cookies can be stored in airtight container up to 1 month.