When my original dessert plan failed for a birthday party, my brilliant partner suggested lace cookies, and what a perfect, easy to create recipe via NYT Recipes! [I also added a dark chocolate drizzle for a little extra something.]
Note: This recipe made about 80 small cookies. [Which was good because some guests claimed to have eaten 15+ individually.]
- ⅓ cup light corn syrup
- 4 tablespoons unsalted butter
- ⅓ cup firmly packed light brown sugar
- ½ cup finely chopped almonds
- ½ cup all-purpose flour
- ⅛ teaspoon kosher salt
- Preheat oven to 375 degrees.
- In a heavy saucepan over medium-low heat, mix the corn syrup butter and sugar. Stir until the butter has melted. Remove from heat, and stir in the rest of the ingredients.
- Drop level half-teaspoons of the batter 3 inches apart on baking sheets lined with parchment. Bake about 5 minutes, or until the cookies are lightly browned. Watch carefully, opening the oven door if necessary, to be sure the cookies don’t burn.
- Remove the baking sheets from the oven, and immediately transfer the parchment paper to a cool, flat surface. Allow to rest for a few minutes, and transfer to a rack to cool completely.