Wednesday, November 28, 2012

French Lace Cookies

  • 1 cup all-purpose flour (DO NOT use self-rising flour here)
  • 1 cup finely chopped nuts (I used walnuts but you could try almonds or other varieties)
  • 1/2 cup corn syrup (I used light corn syrup)
  • 1/2 cup shortening
  • 2/3 cup brown sugar (packed well)

    1. Heat oven to 375 degrees.
    2. Blend flour & chopped nuts together well.

    3. In a sauce pan, bring corn syrup, shortening and sugar to a boil over medium heat (stir constantly).

    4. Remove from heat once it reaches a boil.
    5. Stir in flour/nut mixture gradually.

    6. Drop batter in TEASPOON-fuls on a LIGHTLY greased baking sheet (no more than 8 cookies on a sheet - these SPREAD out a LOT so the fewer the better so they won't touch).
    THIS is what happens when you put the batter too close together on the cookie sheet!

    7. Bake 5 minutes.
    8. Let cool ON cookie sheet for 5 minutes before removing to cooling rack.

    NOTE: You may need to wipe the cookie sheet with a papertowel in between batches so the bottoms don't get too greasy.

    This recipe will make about 4 dozen cookies or so (as long as you only use a tsp at a time for each one).

    The batter will become stiffer in the saucepan for the later batches & that's perfectly fine - the cookies will still bake up just fine!


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