Lace Cookies
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/4 cup bleached all-purpose flour
2/3 cup (about 3 ounces) ground almonds or pecans
1/2 cup sugar
8 tablespoons (1 stick) unsalted butter
2 tablespoons heavy cream

Preparation

1 Set rack at the upper and lower thirds of the oven and preheat to 375 degrees. 2 Combine all the ingredients in a saucepan and bring to a boil over low heat, stirring constantly. 3 Drop batter in half taespoonfuls, well apart, on the pans. 4 Bake for about 5 minutes, until the cookies are well colored and simmer on the pan 5 Remove the pan from the oven and immediately lift the cookies from the surface with a spatula and drape over a rolling pin so they cool curved. 6 Allow to cool and crisp.

About


These delicate and original cookies are like the sweeter version of French tuiles. Lace cookies are great served with a simple fruit dessert or fruit sherbet. Try not to make too many at once or the baking and cooling may become rushed, and you may lose some cookies because they will harden on the pan. Substitute walnuts or hazelnuts for the almonds or pecans. Store leftover lace cookies in a tin; moisture will make them soggy. Consume leftovers as soon as possible.