Ingredients

The following ingredients have 4 Servings
  • 4 Tablespoons unsalted butter
  • 1/2 cup light brown sugar (firmly packed (100g))
  • 1/4 cup granulated sugar (50g)
  • 1/4 cup light corn syrup (60ml)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour (31g)
  • 2/3 cup finely chopped almonds¹ (90g)

Instruction

  • Preheat oven to 350F and line cookie sheet with parchment paper.
  • In a medium-sized saucepan, combine butter, sugars, and corn syrup.
  • Cook over medium heat, stirring contantly, until sugar has melted and mixture just begins to boil.
  • Once boiling, remove from heat and stir in vanilla extract, salt, flour, and finely chopped almonds, stirring until completely combined.
  • Allow to cool for five minutes, then drop by 1 ½ teaspoon onto prepared cookie sheet, spacing cookies at least several inches apart (cookies will spread quite a bit in the oven, so give them some space!).
  • Bake on 350F for 9 minutes, rotating halfway through baking. You can usually tell the cookies are finished baking when they stop bubbling and are a light golden brown in color. Keep an eye on them because they can burn quickly.
  • Allow cookies to cool completely on baking sheet. They won't be crisp until cooled.
  • Keep in mind that the lace cookie batter/dough will thicken as it cools, that is completely fine and won’t affect the outcome of the cookies.