Almond Lace Cookies

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.]

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Note: This recipe made about 80 small cookies. [Which was good because some guests claimed to have eaten 15+ individually.]

  • cup light corn syrup
  • 4 tablespoons unsalted butter
  • cup firmly packed light brown sugar
  • ½ cup finely chopped almonds
  • ½ cup all-purpose flour
  • teaspoon kosher salt
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.

 

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