I really like that this cookie recipe does not require eggs.
They have such a wonderful nutty butter flavor.
This recipe yields two different textures
Depending on how you place them on the cookie sheet.
Nutty Lace Cookies
Ingredients
1 cup Ground Walnuts
5 Tablespoons unsalted Butter
⅓ cup Granulated (White) Sugar
2 ½ Tablespoons Light Corn Syrup
⅓ cup All-Purpose Flour
Pinch Salt
1 teaspoon Pure Vanilla Extract
Ingredients
1 cup Ground Walnuts
5 Tablespoons unsalted Butter
⅓ cup Granulated (White) Sugar
2 ½ Tablespoons Light Corn Syrup
⅓ cup All-Purpose Flour
Pinch Salt
1 teaspoon Pure Vanilla Extract
Directions
Preheat the oven to 350°F Convection.
Position oven rack in the middle of the oven.
Preheat the oven to 350°F Convection.
Position oven rack in the middle of the oven.
Line baking sheets with parchment paper.
Measure flour and salt, place on a sheet of parchment paper.
In a food processor, finely grind the walnuts, add to flour mixture.
In a medium saucepan over medium-low heat, melt the butter, sugar, and corn syrup together, whisking constantly, until the butter melts and the sugar dissolves.
Bring the mixture to a low boil.
Remove the pot from the heat; add vanilla.
Then stir in the dry ingredients until incorporated.
Stir in the vanilla, the ground pecans, and chopped pecans.
Drop the batter by the teaspoonful, about 3 inches apart on to the baking sheets.
Bake the cookies until evenly light brown, 9 to 10 minutes.
About 5 minutes into baking, rotate the cookie sheet to promote even baking.
The cookies won't begin to spread until about 6 to 7 minutes into baking.
Remove the cookies from the oven; when they're firm.
Transfer the cookies to a cookie cooling rack by sliding the parchment paper with cookies still on it to a cookie cooling rack.
Let the cookies sit until completely cooled, about 3 to 4 minutes.
In a medium saucepan over medium-low heat, melt the butter, sugar, and corn syrup together, whisking constantly, until the butter melts and the sugar dissolves.
Bring the mixture to a low boil.
Remove the pot from the heat; add vanilla.
Then stir in the dry ingredients until incorporated.
Stir in the vanilla, the ground pecans, and chopped pecans.
Drop the batter by the teaspoonful, about 3 inches apart on to the baking sheets.
Bake the cookies until evenly light brown, 9 to 10 minutes.
About 5 minutes into baking, rotate the cookie sheet to promote even baking.
The cookies won't begin to spread until about 6 to 7 minutes into baking.
Remove the cookies from the oven; when they're firm.
Transfer the cookies to a cookie cooling rack by sliding the parchment paper with cookies still on it to a cookie cooling rack.
Let the cookies sit until completely cooled, about 3 to 4 minutes.
Notes
The cookies will stay crisp, and flavorful for a few days wrapped in waxed paper, and kept at room temperature. They also freeze well wrapped in wax paper, and placed in a tin can.
The cookies will stay crisp, and flavorful for a few days wrapped in waxed paper, and kept at room temperature. They also freeze well wrapped in wax paper, and placed in a tin can.
Tip
For a chewy center and delicate crispy edges, after measuring out 1 teaspoon, roll dough in to balls before placing on to the baking sheet.
For super thin very lacey cookies, after measuring out 1 teaspoon, roll dough in to balls, place on the cookie sheet then press them flat. This helps them spread out further.
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Aim ♥
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