Just like the name indicates, lace cookies are delicate, and seemingly intricate, creations. Thing is, they’re actually a breeze to make, so don’t let that thin texture and those perfectly bubbled tops fool you. After heating a wet batter and mixing in flour and finely chopped almonds, you’ll drop spoonfuls of the batter onto parchment-lined baking sheets and throw the pans in the oven. The sugary batter spreads out into lovely round cookies and caramelizes just a bit. Wonderful on their own, lace cookies are also fantastic served in a scoop of ice cream, or even as an impromptu cookie sandwich, with peanut butter or Nutella.
2 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup light brown sugar
¼ cup light corn syrup
pinch of salt
¼ cup all-purpose flour, spooned and leveled
½ cup finely chopped almonds
Calories from fat 36%
Sat fat 0g
How to Make It
Heat oven to 375° F.
In a medium saucepan, heat the butter, sugars, corn syrup, and salt over medium-low heat, stirring occasionally, until smooth. Remove from heat and mix in the flour and almonds just until incorporated.
Drop level teaspoons of the batter onto parchment-lined baking sheets, spacing them 4 inches apart. Bake until golden brown, 6 to 8 minutes.
Cool on the baking sheets until firm, 8 to 10 minutes, then transfer to wire racks to cool completely.