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Lacy Nut Cookies

Dough prepared ahead of time and stored in the freezer, labeled with its name for future reference, can be baked quickly into a variety of cookies. Serve them warm from the oven, or give them as gifts packed in small boxes tied with ribbons.

  • yield: Makes 4 dozen

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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 (about 5 1/3 ounces)

Cook's Note

Dough prepared ahead of time and stored in the freezer, labeled with its name for future reference, can be baked quickly into a variety of cookies.

Directions

  1. Step 1

    Preheat 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. Step 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. Step 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.

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Reviews (45)

  • 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

  • 16 Dec, 2008

    Where is the diameter size of the log? Did I miss something in the receipt? Looks like 3 " but???

  • 16 Dec, 2008

    Where is the diameter size of the log? Did I miss something in the receipt? Looks like 3 " but???

  • 5 Dec, 2008

    mine came out greasy. is this normal for this type of cookie?

  • 5 Dec, 2008

    mine came out greasy. is this normal for this type of cookie?

  • 3 Dec, 2008

    Has anyone tried substituting the corn syrup with maple or molasses?

  • 3 Dec, 2008

    Has anyone tried substituting the corn syrup with maple or molasses?

  • 3 Dec, 2008

    Has anyone tried substituting the corn syrup for maple syrup or molasses?

  • 3 Dec, 2008

    Has anyone tried substituting the corn syrup for maple syrup or molasses?

  • 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.

  • 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.

  • 30 Nov, 2008

    May I use Unbleached flour for these cookies will it have the same crisp
    texture, I've never made these and love to try. Any input will be welcomed. Happy Holidays.

  • 30 Nov, 2008

    May I use Unbleached flour for these cookies will it have the same crisp
    texture, I've never made these and love to try. Any input will be welcomed. Happy Holidays.

  • 30 Nov, 2008

    The directions only mention making ONE log and then at the end says "Bake or freeze remaining dough." ! Does that explain anything? I might try making these just for fun and curosity's sake!

  • 30 Nov, 2008

    The directions only mention making ONE log and then at the end says "Bake or freeze remaining dough." ! Does that explain anything? I might try making these just for fun and curosity's sake!

  • 30 Nov, 2008

    Anahata56 , thank you very much for your input. That is what I thought but wasn't positive. I think the best part of this site are all the nice and helpful people who come in here. Have a great Holiday Season all..

  • 30 Nov, 2008

    Anahata56 , thank you very much for your input. That is what I thought but wasn't positive. I think the best part of this site are all the nice and helpful people who come in here. Have a great Holiday Season all..

  • 29 Nov, 2008

    If the parchment is 12 inches wide...you would have 24 cookies and two rolls of dough. All purpose flour in Canada is bread flour as Canadian wheat is hard wheat. Hope this helps.

  • 29 Nov, 2008

    If the parchment is 12 inches wide...you would have 24 cookies and two rolls of dough. All purpose flour in Canada is bread flour as Canadian wheat is hard wheat. Hope this helps.

  • 29 Nov, 2008

    susanDR should know how many cookies this recipe makes. She makes them all the time also maybe she can answer the question about the flour which to use and why. Will check later to see if an answer appears because I can do math and I also only get 32

  • 29 Nov, 2008

    susanDR should know how many cookies this recipe makes. She makes them all the time also maybe she can answer the question about the flour which to use and why. Will check later to see if an answer appears because I can do math and I also only get 32

  • 29 Nov, 2008

    I am curious about asking for bread flour which is high in gluten and
    makes for a more coarse dough result. Just doesn't make sense
    for a delicate type cookie.

  • 29 Nov, 2008

    I am curious about asking for bread flour which is high in gluten and
    makes for a more coarse dough result. Just doesn't make sense
    for a delicate type cookie.

  • 29 Nov, 2008

    patcash, I think it means that if you make a variety of doughs, and store them in the freezer, then you can bake them off to make a variety of cookies. That holds true for most cookie doughs--you can make them up ahead of time and only bake them when you want cookies.

  • 29 Nov, 2008

    patcash, I think it means that if you make a variety of doughs, and store them in the freezer, then you can bake them off to make a variety of cookies. That holds true for most cookie doughs--you can make them up ahead of time and only bake them when you want cookies.

  • 29 Nov, 2008

    SBC, 16 x 2= 32. If you have a 16 inch roll, and you cut half inch slices, that's 32.

  • 29 Nov, 2008

    SBC, 16 x 2= 32. If you have a 16 inch roll, and you cut half inch slices, that's 32.

  • 29 Nov, 2008

    Next to the picture of the cookies it says:Dough prepared ahead of time and stored in the freezer, labeled with its name for future reference, can be baked quickly into a variety of cookies. This is confusing. Are they referring to this dough or cookie dough in general can be frozen and baked later? They show several different types of cookies in the box in the picture.

  • 29 Nov, 2008

    Next to the picture of the cookies it says:Dough prepared ahead of time and stored in the freezer, labeled with its name for future reference, can be baked quickly into a variety of cookies. This is confusing. Are they referring to this dough or cookie dough in general can be frozen and baked later? They show several different types of cookies in the box in the picture.

  • 29 Nov, 2008

    Flour - All-purpose flour combines hard and soft wheats; you can bake just about anything with it. Bread flour is made entirely of hard wheat. Hard wheat is high in protein and gluten, which give it a coarse and elastic texture. Soft wheat, used for delicate baked goods, is lower in protein and has more starch.

  • 29 Nov, 2008

    Flour - All-purpose flour combines hard and soft wheats; you can bake just about anything with it. Bread flour is made entirely of hard wheat. Hard wheat is high in protein and gluten, which give it a coarse and elastic texture. Soft wheat, used for delicate baked goods, is lower in protein and has more starch.

  • 29 Nov, 2008

    By the color of the cookies in the picture would say light syrup...if you make a 16 inch roll and cut it in 1/2 inch slices only get 32 cookie?!?

  • 29 Nov, 2008

    By the color of the cookies in the picture would say light syrup...if you make a 16 inch roll and cut it in 1/2 inch slices only get 32 cookie?!?

  • 29 Nov, 2008

    light or dark corn syrup? ty

  • 29 Nov, 2008

    light or dark corn syrup? ty

  • 29 Nov, 2008

    Is bread flour required? Can I use regular baking flour that I use for most baking?

  • 29 Nov, 2008

    Is bread flour required? Can I use regular baking flour that I use for most baking?

  • 29 Nov, 2008

    These are delicious - mu mom has made them for years. She melts chocolate and spreads and uses it to make a cookie sandwich. Dark chocolate makes them very rich and yummy. I think these are one of the reasons my husband married me LOL.

  • 29 Nov, 2008

    These are delicious - mu mom has made them for years. She melts chocolate and spreads and uses it to make a cookie sandwich. Dark chocolate makes them very rich and yummy. I think these are one of the reasons my husband married me LOL.

  • 29 Nov, 2008

    At the top of the ingredients it says that it makes 4 dozen.

  • 29 Nov, 2008

    At the top of the ingredients it says that it makes 4 dozen.

  • 29 Nov, 2008

    Just under the word "ingredients" the recipe says that it makes 4 dozen cookies.

  • 29 Nov, 2008

    Just under the word "ingredients" the recipe says that it makes 4 dozen cookies.

  • 29 Nov, 2008

    These cookies look good. How many cookies will the recipe make? This would be very helpful if you were taking them to a party. Thanks. Mary

  • 29 Nov, 2008

    These cookies look good. How many cookies will the recipe make? This would be very helpful if you were taking them to a party. Thanks. Mary