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Almond Lace Cookies Recipe

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This recipe for Almond Lace Cookies is from The Gerard Redmond Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup unsalted butter
6 tbsp packed dark brown sugar
1/4 cup light corn syrup
3 tbsp all-purpose flour
1 1/2 tsp heavy cream
1/2 tsp vanilla
1/8 tsp salt
1/2 cup almonds, chopped fine
Directions:
Directions:
Preheat oven to 350ºF.

Bring the butter, sugar and corn syrup just to a boil in a medium saucepan over medium heat, stirring frequently. Off the heat, whisk in flour, cream, vanilla and salt until smooth. Stir in the nuts. Drop teaspoons of batter onto a parchment-lined baking sheet spaced about 4 inches apart.

Bake the cookies, one sheet at a time, until they spread thin, are no longer bubbling, and are a deep golden brown, about 5-7 minutes, rotating the baking sheet halfway through.

Let the cookies cool and firm up slightly on the baking sheet for 1-2 minutes, then, using a thin metal spatula, transfer to a wire rack or shape as desired. Repeat with remaining dough using a freshly lined baking sheet each time.

For rolled cookies:
Flip the warm cookie upside down on a clean counter and roll the cookie around a clean pencil or the handle of a wooden spoon. Hold the rolled cookie around the pencil until just set, about 10 seconds, then let them cool completely on a wire rack. Dip one end in chocolate, if desired.

 

 

 

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