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Lacy Nut Cookies

15

Chopped pecans or almonds fantastic in these buttery nut cookies.

  • Yield: Makes 4 dozen

Source: Martha Stewart Living, December/January 1998

Ingredients

  • 1/2 pound (2 sticks) plus 5 tablespoons unsalted butter, room temperature
  • 2 1/4 cups confectioners' sugar
  • 1/4 cup corn syrup
  • 1 1/4 cups bread flour
  • 1 1/4 cups chopped nuts, such as almonds, blanched hazelnuts, or pecans

Directions

  1. Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy. With the mixer running, add the corn syrup. Reduce speed to low; add bread flour, and mix to combine. Add the nuts, and mix to combine.

  2. Place a 12-by-16-inch piece of parchment on a clean work surface. Spoon the dough across the middle of the parchment. Fold parchment over dough, and, using a ruler, press dough into a neat log, and roll until even. Chill log in refrigerator for at least 30 minutes.

  3. Line two baking sheets with parchment. Remove the parchment from the log, and slice into 1/2-inch-thick rounds. Place rounds on baking sheets, spaced 3 inches apart. Bake until golden brown and lacy, 15 to 20 minutes, rotating halfway through. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough.

Reviews Add a comment

  • JodiMM
    11 DEC, 2011
    I had my oven on at 350 and I could only have the cookies in for 5 minutes and then I couldn't get them off the parchment, first they were to soft and within a second they were stuck to the parchment???? did I miss something? I tried it twice followed the recipe other then the time in oven
    Reply
  • navycritter
    16 DEC, 2008
    Where is the diameter size of the log? Did I miss something in the receipt? Looks like 3 " but???
    Reply
  • navycritter
    16 DEC, 2008
    Where is the diameter size of the log? Did I miss something in the receipt? Looks like 3 " but???
    Reply
  • talleykl
    5 DEC, 2008
    mine came out greasy. is this normal for this type of cookie?
    Reply
  • talleykl
    5 DEC, 2008
    mine came out greasy. is this normal for this type of cookie?
    Reply
  • dawnner
    3 DEC, 2008
    Has anyone tried substituting the corn syrup with maple or molasses?
    Reply
  • dawnner
    3 DEC, 2008
    Has anyone tried substituting the corn syrup with maple or molasses?
    Reply
  • dawnner
    3 DEC, 2008
    Has anyone tried substituting the corn syrup for maple syrup or molasses?
    Reply
  • dawnner
    3 DEC, 2008
    Has anyone tried substituting the corn syrup for maple syrup or molasses?
    Reply
  • 1Toffy
    1 DEC, 2008
    Patcash: The Frozen Dough statement is in general. If you mix up several different batches of cookie dough, ie choc chip, p-nut butter, shortbread and freeze in logs then just bake up a fresh batch of different kinds of cookies. It is not as boring that way. I take ANY NEW RECIPE with a grain of salt. Like a Box of Chocolates. If its a good to great recipe I mark it KEEPER. It's a sure way to know what is a good recipe, and one to toss in the trash.I will generally toss out 6 out of 10.
    Reply