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French Lace Cookies II

Jocelyn M Coconis Miden

"Delicate bowl-shaped crisp, nutty cookies that are just perfect for serving with fresh summer fruits or ice cream."
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1 h 45 m servings 53 cals
Original recipe yields 48 servings (48 cookie bowls)

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  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets and outside of 4 inverted 6-ounce custard cups.
  2. Whisk together the flour and almonds in a bowl; set aside.
  3. Bring the sugar, butter, and corn syrup to a boil in a saucepan stirring constantly. Remove from the heat and stir the flour mixture into the saucepan. Add the almond extract and continue stirring until incorporated. Measuring the batter by tablespoons, drop four cookies onto the prepared baking sheet. Spread each tablespoon of batter into a 4-inch circle.
  4. Bake in the preheated oven until the edges of the cookies are golden brown, 5 to 6 minutes. Remove the baking sheets from the oven and allow to cool for 1 minute. Use a spatula to remove the cookies from the baking sheet; place each cookie onto an inverted custard cup. Allow the cookies to cool while continuing to bake the remaining batter in batches.

Nutrition Facts

Per Serving: 53 calories; 2.9 g fat; 6.4 g carbohydrates; 0.7 g protein; 5 mg cholesterol; 16 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Not what I expected from a lace cookie. The batter was very stiff... and the cookies came out very thick. Crunchy, not thin and crispy. I tried to flatten them out as much as I could, to no avai...

These not only didn't turn out but they didn't taste good. I followed the recipe exactly and they didn't spread and they stuck to the silpat I used. I didn't know anything stuck to silpat??? I...

These are fantastic, really tasteful. Great recipe, looking more from you