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Lacy Nut Cookies

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Chopped pecans or almonds fantastic in these buttery nut cookies.

Source: Martha Stewart Living, December/January 1998
Yield

Ingredients

Directions

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How would you rate this recipe?
15
  • 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

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