This is what happens when I’m bored. My husband tells me to go bake something, and a few hours later I have 10 dozen cookies for the guys that work with him.
This recipe is so incredibly simple, but definitely time consuming, so give yourself an afternoon. (You can halve this recipe and only make 5 dozen or make them larger and still get even less, up to you).
Start off by placing 1/2 a cup of butter, 1 cup packed brown sugar, 1/2 cup corn syrup and a pinch of salt in a heavy bottomed sauce pan. Over medium heat (5) stir continually until the butter is melted and everything comes together.
Measure out 2/3 cup of flour and 1 cup of ground almonds. Dump this into the butter/sugar mixture and stir this until combined.
Allow this mixture to cool for 20 minutes. This will significantly stiffen up the dough. I find it much easier to work with when it has firmed up.
Preheat oven to 350°F.
Using a 1 tsp measuring spoon, scoop out the dough onto a piece of parchment paper.
Line your baking sheets (I used 3 sheets and switched them out, one in the oven, one waiting to go into the oven and one just come out of the oven) with parchment paper. These are going to be smaller cookies, so I could get 12 on each cookie sheet. **This is also going to depend on the size of your cookie sheets. You want to give them room to spread – because these will spread. Simply peel (they dough will stick slightly to the parchment so if you want to use saran it might not stick as much) the little dough blobs off and place them on your parchment lined baking pan.
Bake these in your preheated oven for 10 to 12 minutes, rotating the pan after 5 minutes to make sure they bake evenly. **don’t walk away from these, as you want golden brown not burnt.
Allow the cookies to cool on the pan for 2 to 3 minutes, you want them to start firming up, but still be pliable enough that using a thin metal spatula you can lift them off onto a cooling rack to cool completely.
Store these in an air tight container. You can drizzle these with chocolate (I would go for semi-sweet, not milk chocolate – these are sweet enough).
Almond Lace Cookies
(Makes 10 dozen cookies – 1 tsp. each)
1/2 cup butter (1 stick)
1 cup packed brown sugar
1/2 cup corn syrup
pinch of salt
2/3 cup flour
1 cup ground almonds
- In a heavy bottomed sauce pan, mix together butter, brown sugar, corn syrup and salt. Over medium heat stir this together until butter melts and everything comes together.
- Remove from the heat and dump in flour and ground almonds. Stir to combine.
- Allow mixture to cool for 20 minutes.
- Using a 1 tsp. measuring spoon, scoop out batter.
- Pre-heat oven to 350°F.
- Line your baking sheets with parchment paper, and evenly space the dough on your baking sheet.
- Bake each sheet separately – for 10 to 12 minutes, rotating the pan half way through baking.
- Allow cookies to cool for approx. 3 minutes on the sheet pan and then using a thin metal spatula move cookies to a cooling rack.
- Store in an air tight container (not a storage bag – these are fragile cookies and will break easily).
**you can drizzle chocolate over top – I do this when I make them at Christmas**