Walnut Lace Cookies
The batter for these marvelous crunchy cookies is made in one small nonstick pan and may be cooled and refrigerated overnight.
A great task for kids, the cooled batter can be rolled into small balls. Place the balls well-spaced on a cookie sheet and they will bake into flat cookies that will crisp as they cool. The finished cookies may be served plain, or edged with melted chocolate and sprinkles or nonpareils, or sandwiched together with a jam filling before edging with dark or white chocolate.
- Servings Makes about 60 cookies
- 113 grams (4 ounces) butter
- 118 ml (1/2 cup) light corn syrup
- 113 grams (2/3 cup, packed) light brown sugar
- 125 grams (1 cup) all-purpose flour
- 125 grams (1 cup) chopped walnuts
- Preheat oven to 177°C (350ºF). Line a baking sheet with a nonstick liner or parchment paper, and set aside.
- In a small nonstick saucepan over low heat, melt the butter. Add the corn syrup and sugar. Bring the mixture to a boil, then remove from heat and add the flour and walnuts. Stir until well mixed. The mixture may be used immediately or cooled and refrigerated overnight.
- Place rounded teaspoons (or if cooled, balls about 1.9 cm (3/4 inch) in diameter) of the batter on a baking sheet about 7.6 cm (3 inches) apart; the batter will spread quite a bit during baking so allow extra room between cookies for the first batch. Bake until the batter has spread, is full of air bubbles and light golden brown, 7-8 minutes; be careful not to overbake. Remove the baking sheet from the oven and allow the cookies to cool completely before removing them from the baking sheet; they will crisp as they cool.
- Place the cooled cookies on paper towels to absorb any oil residue on the bottoms. Store in an airtight container.