Best 20 Lace Cookies Recipes

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In the realm of delectable treats, lace cookies stand out as a masterpiece of delicate craftsmanship and delightful flavors. Their intricate design, resembling a web of spun sugar, enchants the eyes, while their crisp texture and tantalizing taste captivate the senses. Whether served as an elegant dessert or enjoyed as a sweet snack, lace cookies offer a unique culinary experience that deserves to be explored.

Let's cook with our recipes!

GRANDMA'S LACE COOKIES



Grandma's Lace Cookies image

This is one of my favorite cookie recipes that has been passed down to me from my Grandmother. Friends and family love them-- they are so addictive!

Provided by Dustin Poh

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 18m

Yield 10

Number Of Ingredients 8

½ cup butter
¾ cup white sugar
1 egg, beaten
1 cup quick cooking oats (such as Quaker™)
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
  • Drop teaspoonfuls of dough onto the prepared baking sheet.
  • Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 22.4 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 6.1 g, Sodium 143.3 mg, Sugar 15.2 g

LACE COOKIES (FLORENTINE COOKIES)



Lace Cookies (Florentine Cookies) image

These Florentine lace cookies are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list--just stack them up in a box and tie them with a bow!

Provided by Chef John

Time 2h20m

Yield 18

Number Of Ingredients 8

1 ½ cups whole raw almonds
½ cup unsalted butter
¾ cup light brown sugar
¼ cup honey
½ teaspoon vanilla extract
1 pinch salt
3 tablespoons all-purpose flour
1 cup semisweet chocolate chips, melted

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.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 22.1 g, Cholesterol 13.6 mg, Fat 13.9 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 13.2 mg, Sugar 18.4 g

OATMEAL LACE COOKIES



Oatmeal Lace Cookies image

Provided by Food Network Kitchen

Time 1h30m

Yield 12 cookies

Number Of Ingredients 8

2/3 cup sugar
1 stick unsalted butter
1 cup rolled oats (not instant)
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon beaten egg white
2 ounces bittersweet chocolate, finely chopped

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.

ORANGE FRENCH LACE COOKIES



Orange French Lace Cookies image

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 30 to 36 cookies

Number Of Ingredients 8

2 cups blanched sliced almonds
1 cup all-purpose flour
1/4 pound (1 stick) unsalted butter
2/3 cup light brown sugar, lightly packed
1/3 cup light corn syrup
2 tablespoons frozen orange juice concentrate, defrosted
2 teaspoons grated orange zest
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
  • Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside.
  • Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds.
  • With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper.

PECAN PRALINE LACE COOKIES, CUPS, AND CORONETS



Pecan Praline Lace Cookies, Cups, and Coronets image

Provided by Food Network

Categories     dessert

Time 52m

Yield varies according to shape

Number Of Ingredients 5

1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
  • With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit. Bake about 12 minutes, or until the active bubbling subsides. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes. Working quickly, mold each into shape and set on a wire rack to cool completely. If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.
  • To make 9 dessert bowls: With moistened hands, mold each ball using a rounded tablespoon of dough. Place only 2 balls on the ungreased baking sheet. Have 2 small soup bowls measuring 4 1/2 to 5-inches across the top ready by the oven. Follow the baking instruction above. When set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. The sides will ruffle prettily. Wipe the excess butter off the baking sheet and continue with the remaining dough. If you have more than 1 baking sheet, stagger the baking so that you can mold 1 tray while the other is in the oven.
  • Fill with butterscotch ice cream, pumpkin mousse, bananas and cream, or anything that strikes your fancy and goes well with pecans.
  • To make 9 ice cream cones: Follow the baking instructions above for dessert bowls, but when you lift a cookie off the baking sheet, roll it into a cone with the nutty, bumpy side facing out, and hold it for a few seconds to set. Lay it on the cooling rack, seam side down, and place a cylindrical object, such as a pill bottle, in the opening to set until you roll the next cookie.
  • Fill with scoops of any flavor ice cream or sorbet that complements pecans.
  • To make 18 coronets: With moistened hands, mold rounded teaspoons of the dough into balls. Place about 9 balls on an ungreased baking sheet. Follow the baking instructions for ice-cream cones; you're making a smaller version of the same. Repeat with a second tray.
  • Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce or hot fudge spilling out of the opening.
  • To make 24 cookies: With moistened hands, mold level teaspoons of dough into balls. Place about 12 balls on an ungreased baking sheet. Follow the instructions above. When the cookies are set but still flexible, transfer to a cooling rack. Repeat with a second tray.
  • To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate.
  • Lay it on a sheet pan lined with parchment or waxed paper. When all the cookies are dipped, place the tray in the refrigerator for 5 to 10 minutes, just until the chocolate sets.

LACE COOKIES



Lace Cookies image

Light and crispy, these cookies melt in y our mouth, while the plump pecan perched on top provides a little crunch. They're delicate when t hey come out of the oven, so keep them on the foil until completely cool, then carefully remove.-Bonnie Thompson, Cave City, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

1 cup chopped pecans
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 egg
1/2 cup butter, melted
1 teaspoon vanilla extract
Pecan halves

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.

Nutrition Facts : Calories 96 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 51mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE LACE COOKIES



Chocolate Lace Cookies image

My mother and I make these elegant lace cookies filled with melted chocolate chips. Baking together is a delightful way to spend an afternoon. -Stacey B., Stillwater, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 7

1/2 cup packed brown sugar
1/3 cup butter, cubed
1 tablespoon 2% milk
1/2 cup ground pecans
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1-2/3 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.

Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

OATMEAL-LACE COOKIES



Oatmeal-Lace Cookies image

Crisp and chewy at the same time, these Southern delicacies are simple to make, and they keep well in an airtight container.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 25 3-inch cookies

Number Of Ingredients 7

1 1/2 cups (3 sticks) unsalted butter
3 cups uncooked rolled oats (do not use instant)
1 1/2 tablespoons all-purpose flour
1 teaspoon salt
1 3/4 cups sugar
2 teaspoons vanilla extract
2 large eggs, lightly beaten

Steps:

  • Heat oven to 325 degrees. Cover a baking sheet with parchment paper.
  • In a large saucepan over low heat, melt the butter. Let cool a bit and add all remaining ingredients except the eggs. Stir well to combine, then add the eggs. Mix thoroughly.
  • Place 1 1/2 tablespoons of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, or until just golden brown. Cool on wire racks.

PECAN LACE COOKIES II



Pecan Lace Cookies II image

These caramel beauties can be shaped while they are cooling, to become edible bowls for exotic desserts. If left on the parchment to cool, they will become a caramel-colored snowflake of flavor. Drizzle chocolate on them after cooling for an added bonus.

Provided by Jim Jeremiah

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 30m

Yield 30

Number Of Ingredients 5

1 cup butter
1 cup light corn syrup
1 ⅓ cups brown sugar
2 cups all-purpose flour
2 cups finely chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  • In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
  • Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

Nutrition Facts : Calories 190.2 calories, Carbohydrate 22.1 g, Cholesterol 16.3 mg, Fat 11.4 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.3 g, Sodium 52.3 mg, Sugar 9.5 g

ORANGE-ALMOND LACE COOKIES



Orange-Almond Lace Cookies image

Categories     Cookies     Citrus     Egg     Nut     Dessert     Bake     Christmas     Orange     Almond     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 24

Number Of Ingredients 7

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups finely chopped almonds
3/4 cup sugar
1 tablespoon all purpose flour
2 teaspoons grated orange peel
1/2 teaspoon salt
1 large egg, beaten to blend

Steps:

  • Preheat oven to 325°F. Line large baking sheet with parchment paper. Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted. Remove from heat. Stir in nuts, sugar, flour, orange peel and salt; then stir in egg. Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).
  • Bake cookies until lacy and golden brown, about 15 minutes. Gently slide parchment paper with cookies onto rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch. (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.)

IRISH LACE COOKIES



Irish Lace Cookies image

Categories     Cookies     Dessert     Bake     Kid-Friendly     St. Patrick's Day     Oat     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 40 cookies

Number Of Ingredients 6

1 stick (1/2 cup) unsalted butter, softened
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups old-fashioned rolled oats

Steps:

  • In a bowl cream the butter with the brown sugar until the mixture is light and fluffy and beat in the flour, the milk, and the vanilla. Stir in the oats, drop rounded teaspoons of the dough about 3 inches apart onto ungreased baking sheets, and bake the cookies in batches in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are golden. Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula. (If desired, turn the cookies upside down on the sheets and, working quickly, roll them into cylinders on the sheets. If the cookies become too hard to roll, return them to the oven for a few seconds and let them soften.) Transfer the cookies to a rack and let them cool completely.

CHEWY OATMEAL LACE COOKIES



Chewy Oatmeal Lace Cookies image

Time 20m

Number Of Ingredients 12

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 teaspoon lemon juice
1 Tablespoon milk
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup flour
1 cup uncooked rolled oats

Steps:

  • Preheat oven to 350*F In a mixing bowl blend together brown sugar, white sugar, and butter until mixture is airy and fluffy. Add in egg, vanilla, lemon juice and milk. Blend well, scraping sides of bowl as needed. Add baking soda, baking powder and salt. Mix again. Add flour and blend. Add oatmeal and blend, scraping sides as needed. Scoop cookies onto a greased cookie sheet, no more than 3 in a row as these will spread a lot. Bake for 12 minutes. Allow to cool on sheet for 5 minutes before transferring to a cooling rack.

CHOCOLATE LACE SANDWICH COOKIES



Chocolate Lace Sandwich Cookies image

This is a delicious sandwich cookie. My mom's recipe originally called for a layer of semisweet chocolate in between 2 lace cookies, but I decided to try Nutella® instead and love the result! Store in an airtight container so cookies stay crispy.

Provided by flutewoman3

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 9

1 cup butter, melted
1 cup white sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 ½ cups quick-cooking oats
1 cup ground pecans
1 teaspoon baking powder
1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down.
  • Beat melted butter, white sugar, and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Stir oats, pecans, and baking powder into the batter.
  • Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart; batter will spread out very thinly while baking.
  • Bake in the preheated oven, watching very carefully, until edges just start to brown, 6 to 8 minutes. Keep cookies on the baking sheets; they will finish baking as they cool and harden. Cool completely before removing from the baking sheets, at least 10 minutes.
  • Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 22 g, Cholesterol 23.9 mg, Fat 10.4 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 3.9 g, Sodium 65.6 mg, Sugar 17.2 g

AUNT GAIL'S OATMEAL LACE COOKIES



Aunt Gail's Oatmeal Lace Cookies image

This recipe, from my great great Aunt Gail, is delicious!

Provided by Laura Owen

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 48

Number Of Ingredients 9

1 cup unsalted butter
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
1 cup rolled oats
⅓ cup granulated sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats.
  • Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass in water and then in sugar, use this to flatten down the cookies. Sugar the glass as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container.

Nutrition Facts : Calories 71.6 calories, Carbohydrate 8.7 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 2.5 g, Sodium 32.5 mg, Sugar 5.6 g

HONEY-ALMOND LACE COOKIES



Honey-Almond Lace Cookies image

Provided by Aida Mollenkamp

Categories     dessert

Time 1h50m

Yield 50 cookies

Number Of Ingredients 8

1 stick (8 tablespoons) unsalted butter
1/2 cup honey
1/2 cup packed light brown sugar
1 cup toasted sliced almonds
1/4 teaspoon table salt
1 teaspoon vanilla extract
2/3 cup all-purpose flour
4 ounces bittersweet chocolate, finely chopped

Steps:

  • Combine the butter, honey, and brown sugar in a small saucepan, over medium heat, and cook, stirring frequently, until the mixture is bubbly and smooth, about 5 minutes. Stir in the almonds, salt, and vanilla and cook 1 minute more.
  • Remove the pan from the heat and stir in the flour until smooth. Let cool slightly. Refrigerate until the batter sets up, at least 1 hour.
  • Heat oven to 350 degrees F and arrange racks in upper and lower third.
  • Line 2 baking sheets with parchment paper and drop the batter by rounded teaspoonfuls onto prepared baking sheets, leaving 3 to 4 inches space between each. Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes. Remove from oven and let cool on baking sheet. Repeat until all of the batter is used.
  • When cookies are cool, melt the chocolate over medium-low heat, in a small saucepan, until smooth. Dip half of each cookie in the chocolate, scrape off excess, and set on a cooling rack to dry. Refrigerate for 10 to 15 minutes to set up.

JOHN'S PECAN-LACE COOKIES



John's Pecan-Lace Cookies image

These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 55

Number Of Ingredients 7

2/3 cup packed light-brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup light corn syrup
Salt
1 teaspoon grated orange zest
1 cup pecans, finely chopped
2/3 cup cake flour (spooned and leveled)

Steps:

  • In a medium saucepan, heat sugar, butter, corn syrup, and a pinch of salt over medium, stirring, until sugar has dissolved, about 7 minutes.
  • Remove pan from heat; stir in orange zest, pecans, and flour. Transfer to a bowl; cover with plastic wrap, and refrigerate until dough is firm, about 2 hours.
  • Preheat oven to 350 degrees. Line two large baking sheets with parchment. Drop dough by teaspoons, about 2 inches apart, onto sheets (6 per sheet); roll into balls.
  • Bake until cookies are golden brown (they will harden as they cool), 9 to 10 minutes. Transfer cookies on parchment to a wire rack. Repeat with remaining dough. Let cookies cool completely.

Nutrition Facts : Calories 53 g, Fat 3 g

ALMOND LACE COOKIES



Almond Lace Cookies image

These cookies can be left flat or rolled into cones or cylinders. They can also be dipped in chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 30

Number Of Ingredients 6

4 tablespoons unsalted butter
2 tablespoons heavy cream
1 tablespoon orange liqueur
3/4 cup whole unblanched almonds, ground medium-fine
1 tablespoon all-purpose flour
1/2 cup sugar

Steps:

  • Heat oven to 375 degrees. Line a baking sheet with parchment. In a small saucepan over medium heat, combine butter, cream, and orange liqueur. When butter has melted, stir in remaining ingredients with a wooden spoon. Cook until gently bubbling, 2 to 3 minutes. Remove from heat, and keep warm.
  • Place 5 half teaspoons of batter 1 1/2 inches apart on prepared baking sheet (this is as many as you can mold while hot). Bake until lightly browned and crisp, 6 to 7 minutes.
  • Remove from oven, and let sit for 1 to 2 minutes. Working quickly, lay each cookie over a cone-shaped object (we used a water-cooler cup), pressing edges together. Alternatively, roll cookies around the handle of a wooden spoon, pressing the edges together to form a cylinder. Continue baking and forming cookies until batter is used up. Place cookies on a wire rack to cool.

CHOCOLATE DRIZZLED OATMEAL LACE COOKIES



Chocolate Drizzled Oatmeal Lace Cookies image

A little bit crispy, a little bit chewy, but totally irresistible! These lacy oatmeal cookies get drizzled with chocolate for a light but satisfying sweet treat at only 90 calories each.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 30

Number Of Ingredients 9

1/2 cup butter, cut into 1-inch pieces
1 cup packed brown sugar
1 1/2 cups old-fashioned oats
1/4 cup sliced almonds, chopped
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 egg white, slightly beaten
1/4 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
  • In 1-quart saucepan, heat butter and brown sugar over medium-low heat 3 to 5 minutes, stirring constantly, until butter is melted and mixture is stirred smooth.
  • Transfer mixture to medium bowl. Stir in oats, almonds, flour, salt and vanilla. Cool 5 minutes; stir in egg white until well mixed.
  • Drop mixture by level tablespoonsful onto cookie sheet, spacing about 2 1/2 inches apart. Spray back of clean spoon with cooking spray, and press back of spoon to spread each mound into 2 1/2-inch circle, respraying as necessary to prevent sticking.
  • Bake 9 to 11 minutes or until deep golden brown and crisp around edges. Cool on cookie sheet until firm, about 3 minutes. Carefully remove with thin metal spatula; transfer to cooling rack to cool completely. Repeat for remaining cookies.
  • In small microwavable bowl, microwave chocolate chips 45 to 60 seconds, stirring every 15 seconds, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle lightly on top of cookies; cool about 1 hour or until chocolate is set. Store in sealed container at room temperature.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g

HONEY LACE COOKIES



Honey Lace Cookies image

These crisp, delicate cookies are the perfect complement to our Earl Grey Pots de Creme.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 28

Number Of Ingredients 5

2 tablespoons unsalted butter
2 tablespoons light-brown sugar
1 1/2 tablespoons honey
2 tablespoons all-purpose flour
Pinch of salt

Steps:

  • Preheat oven to 375 degrees. Line two large baking sheets with Silpats (French baking mats) or parchment paper. Set aside. In a small saucepan, melt butter, sugar, and honey. Transfer to a bowl. Whisk in flour and salt until smooth.
  • Working quickly, drop 1/2 teaspoons of batter onto prepared baking sheets, at least 3 inches apart. Bake until cookies spread and turn golden brown, about 6 minutes. Transfer sheet to a wire rack; let cool completely. With your fingers, carefully remove cookies from pan.

HOLIDAY LACE COOKIES



Holiday Lace Cookies image

It's hard to stop eating these buttery cookies dotted with pecans and dried cranberries. I cherish this recipe from my mother. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 6

1 cup butter, softened
2-1/4 cups confectioners' sugar
1/4 cup light corn syrup
1-1/4 cups all-purpose flour
1 cup chopped pecans
1/4 cup dried cranberries

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.

Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

1.

Creaming Butter and Sugar:

- Use softened butter for easy creaming. - Cream butter and sugar until light and fluffy for better texture. 2.

Measuring Flour:

- Use the spoon and level method for accurate flour measurement. - Don't pack flour into the measuring cup to avoid dense cookies. 3.

Chilling Dough:

- Chill the cookie dough for at least 30 minutes before baking. - Chilling firms up the dough, making it easier to handle and prevents spreading. 4.

Baking Temperature:

- Preheat the oven to the correct temperature before baking. - Bake the cookies at the specified temperature for the recommended time. - Avoid overbaking to maintain the delicate texture of the lace cookies. 5.

Cooling Cookies:

- Let the cookies cool completely on the baking sheet before transferring them to a wire rack. - Cooling helps the cookies set and prevents breakage. 6.

Storing Cookies:

- Store the cooled cookies in an airtight container at room temperature. - Properly stored cookies can last for up to a week.

Conclusion:

With careful attention to detail and following these tips, you can create beautiful and delicious lace cookies that are sure to impress your friends and family. These cookies are perfect for special occasions or as a sweet treat to enjoy anytime. Experiment with different flavorings and toppings to create unique and personalized lace cookies that suit your taste preferences. Whether you prefer classic lace cookies or something more adventurous, this recipe provides the foundation for creating a memorable treat that will be cherished by all who indulge in its delicate charm.

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