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Crinkled Lace Cookies

Serve these crisp, delicate almond cookies with Figs and Raspberries With Lavender-Honey Cream for an unforgettable dessert.

  • Yield: Makes about 2 dozen

Photography: Tim Evan Cook

Source: Martha Stewart Living, September 2005

Ingredients

  • 6 tablespoons unsalted butter
  • 1/2 cup sugar
  • 2 tablespoons heavy cream
  • Pinch of salt
  • 1/2 cup sliced almonds, coarsely chopped
  • 2 tablespoons all-purpose flour

Directions

  1. Preheat oven to 375 degrees. Melt butter in a small saucepan over medium heat. Add sugar, cream, and salt. Cook, stirring, until mixture just begins to boil. Remove from heat; stir in almonds and flour.

  2. Working in batches of 6, place teaspoons of batter about 2 1/2 inches apart on a parchment-lined baking sheet. Bake until golden brown, 9 to 10 minutes.

  3. Let cookies stand until they can be lifted without breaking, 3 to 4 minutes. Quickly fold and shape as desired. Transfer to a wire rack to cool completely. Repeat with remaining batter.

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