Lacy Nut Cookies Food

LACY NUT COOKIES

Steps:

• Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy. With the mixer running, add the corn syrup. Reduce speed to low; add bread flour, and mix to combine. Add the nuts, and mix to combine.
• Place a 12-by-16-inch piece of parchment on a clean work surface. Spoon the dough across the middle of the parchment. Fold parchment over dough, and, using a ruler, press dough into a neat log, and roll until even. Chill log in refrigerator for at least 30 minutes.
• Line two baking sheets with parchment. Remove the parchment from the log, and slice into 1/2-inch-thick rounds. Place rounds on baking sheets, spaced 3 inches apart. Bake until golden brown and lacy, 15 to 20 minutes, rotating halfway through. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough.

LACE COOKIES (FLORENTINE COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

OATMEAL LACE COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white.
• Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely.
• Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on the cookies and let set, about 30 minutes.

LACEY COOKIES RECIPE

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside. In a food processor, process the pecans until finely ground. You should end up with 1/2 cup of ground pecans. Set aside. In a medium saucepan, combine the butter, sugar and honey over medium heat. Cook, stirring, until the butter is melted and the sugar is dissolved. Bring just to a boil and then remove from the heat. Stir in the ground pecans, flour, salt and vanilla until just combined. Let the batter cool for 4-5 minutes. Drop by the teaspoonful onto the prepared baking sheet, leaving at least 3 inches between the cookies. You should have 6-8 per baking sheet. Bake for 10-12 minutes, or until they are evenly browned. Let cool on the baking sheet for several minutes until they start to firm up and then transfer the cookies to a wire rack to cool completely. In a small bowl, melt the chocolate chips in the microwave at 50% power, stirring after every 30 seconds until almost completely melted. Continue stirring until the chocolate is totally melted and then drizzle it over the cooled cookies. Let the chocolate set and then store the cookies in an airtight container at room temperature for 3-5 days.

GLUTEN-FREE LACY OAT SANDWICH COOKIES

Steps:

• Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 350°F. Line three baking sheets with silicone baking mats, non-stick foil, or parchment paper and set aside.
• Make the filling:
• In a small saucepan, heat cream and brown-rice syrup over medium heat until it just begins to simmer. Immediately remove pot from heat and stir in chocolate. Let stand for 3 minutes, and then stir until chocolate is melted and smooth. Add orange liqueur and stir to combine.
• Transfer chocolate filling to a bowl and let stand at room temperature until the texture thickens and resembles peanut butter, whisking occasionally, about 45 minutes.
• Meanwhile, make the cookies:
• In a blender or food processor, pulse the oats, gluten-free flour, and salt together until oats are coarsely ground. Set aside.
• In a small, deep saucepan, combine the sugar, cream, brown-rice syrup and butter. Bring to a boil over medium heat, stirring occasionally, and then boil for 1 minute. Remove the pot from the heat and stir in vanilla. Add the oat mixture and stir until well combined. Let dough cool for 15 minutes.
• Scoop dough by the packed teaspoon onto the prepared baking sheets, leaving three inches between as the batter spreads quite a bit. Working in batches, bake the cookies until golden and darker around the edges, 10 to 12 minutes, rotating pans halfway through baking. Let cookies cool completely before removing them from the baking sheets.
• Assemble the sandwiches:
• Spread 1 teaspoon of filling on the flat side of one cookie and press another cookie gently on top to adhere. Let set briefly before serving.
• Make Ahead: Store cookies at room temperature in an airtight container in single layers separated by parchment or wax paper for up to 3 days or in the freezer for up to 2 weeks.

LACE COOKIES

Steps:

• In a food processor, combine chopped pecans and sugar; cover and process until nuts are ground. Transfer to a small bowl; add flour, baking powder and salt. In a bowl beat egg; add butter and vanilla. Stir into pecan mixture. , Drop by teaspoonfuls about 3 in. apart onto lightly greased foil-lined baking sheets. Place a pecan half in the center of each cookie. Bake at 325° for 8-10 minutes or until golden brown and lacy. Allow cookies to cool completely before carefully removing from foil.

HAZELNUT LACE SANDWICH COOKIES

Steps:

• Cookies:
• Pulse hazelnuts, flour, and salt in a food processor until nuts are finely ground; set aside.
• Cook butter in a medium saucepan over medium heat until butter foams, then browns, about 5 minutes. Let cool about 5 minutes, then add granulated sugar, cream, maple syrup, vanilla, and 1 Tbsp. water and stir to incorporate. Return saucepan to medium heat and bring to a boil; cook, without stirring, 30 seconds. Remove pan from heat and stir in hazelnut mixture. Scrape batter into a medium heatproof bowl and let cool, stirring occasionally to reincorporate the butter.
• Meanwhile, place racks in upper and lower thirds of oven; preheat to 325°F.
• Scoop out rounded teaspoonfuls of batter and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets at least 3" apart. Because these cookies spread so much during baking, give each ball plenty of space. You should be able to fit 8 per sheet and will need to bake in 2 batches for a total of 32 cookies.
• Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until they spread into thin lacy disks and are deep golden brown around the edges, 10-14 minutes. Let cool on baking sheets. Repeat with remaining batter, using fresh parchment paper on baking sheets.
• Filling and assembly:
• Using an electric mixer on medium speed, beat butter in a medium bowl until light, about 1 minute. Add powdered sugar and beat until pale, about 30 seconds. Add jam about 1 tablespoonful at a time, beating until smooth after each addition, then beat in lime zest.
• Carefully remove cooled cookies from parchment. Using a small offset spatula, spread 1-2 tsp. filling across flat sides of half of cookies. Top with remaining cookies to create sandwiches.
• Do Ahead
• Cookies can be baked 2 days ahead. Store airtight at room temperature, separated by layers of parchment paper to prevent sticking.

LACE COOKIES

Steps:

• Heat oven to 350 degrees. Mix all ingredients in a bowl until well combined. Line baking sheets with parchment paper or no-stick aluminum foil. Drop batter 3/4-tsp. at a time on baking sheet, leaving plenty of space between each. Cookies will spread to 4 or 5 inches in diameter when baked.
• Bake 10 to 12 minutes, until thin and golden. Check early to make sure they don't overbrown. Line a wire rack with wax paper. Carefully remove cookies from baking sheet. They will be sticky, and a thin, metal spatula works best. Gently transfer to wax paper on wire rack and let cool.

FRENCH LACE COOKIES

Steps:

• Heat oven to 375.
• Sift flour and Blend with nuts.
• Bring corn syrup, shortening, and sugar to boil in saucepan over medium heat, stirring constantly.
• Remove from heat; gradually stir in flour and nuts.
• Drop batter by level teaspoonfuls about 3 inches apart on baking sheet covered with wax paper (Bake only 8-9 at a time).
• Bake 5-6 min; allow to stand 5 minutes before removing.

DENISE PIERCE'S MACADAMIA LACE COOKIES

Steps:

• Heat oven to 350-degrees.
• Line two or three large baking sheets with nonstick baking liners or parchment.
• In a small saucepan over medium heat, melt the butter and then continue cooking it just until the butter solids at the bottom of the pan turn deep golden brown (NOT black), 5-7 minutes- watch the butter carefully.
• Immediately remove the pan from the heat and pour the butter into a small bowl, scraping the pan to get all the butter.
• Let cool slightly, about 5 minutes.
• Combine the chopped nuts, sugar, egg, vanilla, and salt in a medium bowl.
• Stir until blended.
• Slowly add the browned butter and continue stirring until blended.
• Drop the batter by slightly heaping teaspoonfuls about 3 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown, 6-8 minutes.
• Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.
• Repeat with remaining batter after sheets have cooled.
• Store at room temp or freeze in an airtight container, separating the cookie layers with waxed paper.

HOLIDAY LACE COOKIES

Steps:

• In a bowl, cream butter and confectioners' sugar until light and fluffy. Beat in corn syrup. Gradually beat in flour and mix well. Fold in pecans and cranberries. Shape dough into two 6-in. logs; wrap each and chill until firm, at least 2 hours. , Unwrap and cut into 1/4-in. slices. Place 3 in. apart on ungreased foil-lined baking sheets. Bake at 350° until center and edges are browned and lacy, 11-12 minutes. Allow cookies to cool completely before carefully removing from foil.