Lacy Nut Cookies

15 Ratings
  • 5 3
  • 4 4
  • 3 6
  • 2 2
  • 1 0

Chopped pecans or almonds fantastic in these buttery nut cookies.

Martha Stewart Living, December/January 1998

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes 4 dozen
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Ingredients

Directions

  • 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.

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  • 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.

  • 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)

15 Ratings
  • 5 3
  • 4 4
  • 3 6
  • 2 2
  • 1 0
Martha Stewart Member
12/11/2011
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
Martha Stewart Member
12/16/2008
Where is the diameter size of the log? Did I miss something in the receipt? Looks like 3 " but???
Martha Stewart Member
12/16/2008
Where is the diameter size of the log? Did I miss something in the receipt? Looks like 3 " but???
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Martha Stewart Member
12/05/2008
mine came out greasy. is this normal for this type of cookie?
Martha Stewart Member
12/05/2008
mine came out greasy. is this normal for this type of cookie?
Martha Stewart Member
12/03/2008
Has anyone tried substituting the corn syrup with maple or molasses?
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Martha Stewart Member
12/03/2008
Has anyone tried substituting the corn syrup with maple or molasses?
Martha Stewart Member
12/03/2008
Has anyone tried substituting the corn syrup for maple syrup or molasses?
Martha Stewart Member
12/03/2008
Has anyone tried substituting the corn syrup for maple syrup or molasses?
Martha Stewart Member
12/01/2008
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.
Martha Stewart Member
12/01/2008
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.
Martha Stewart Member
11/30/2008
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.
Martha Stewart Member
11/30/2008
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.
Martha Stewart Member
11/30/2008
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!
Martha Stewart Member
11/30/2008
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!
Martha Stewart Member
11/30/2008
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..
Martha Stewart Member
11/30/2008
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..
Martha Stewart Member
11/29/2008
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.
Martha Stewart Member
11/29/2008
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.
Martha Stewart Member
11/29/2008
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
Martha Stewart Member
11/29/2008
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
Martha Stewart Member
11/29/2008
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.
Martha Stewart Member
11/29/2008
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.
Martha Stewart Member
11/29/2008
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.
Martha Stewart Member
11/29/2008
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.
Martha Stewart Member
11/29/2008
SBC, 16 x 2= 32. If you have a 16 inch roll, and you cut half inch slices, that's 32.
Martha Stewart Member
11/29/2008
SBC, 16 x 2= 32. If you have a 16 inch roll, and you cut half inch slices, that's 32.
Martha Stewart Member
11/29/2008
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.
Martha Stewart Member
11/29/2008
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.
Martha Stewart Member
11/29/2008
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.
Martha Stewart Member
11/29/2008
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.
Martha Stewart Member
11/29/2008
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?!?
Martha Stewart Member
11/29/2008
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?!?
Martha Stewart Member
11/29/2008
light or dark corn syrup? ty
Martha Stewart Member
11/29/2008
light or dark corn syrup? ty
Martha Stewart Member
11/29/2008
Is bread flour required? Can I use regular baking flour that I use for most baking?
Martha Stewart Member
11/29/2008
Is bread flour required? Can I use regular baking flour that I use for most baking?
Martha Stewart Member
11/29/2008
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.
Martha Stewart Member
11/29/2008
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.
Martha Stewart Member
11/29/2008
At the top of the ingredients it says that it makes 4 dozen.
Martha Stewart Member
11/29/2008
At the top of the ingredients it says that it makes 4 dozen.
Martha Stewart Member
11/29/2008
Just under the word "ingredients" the recipe says that it makes 4 dozen cookies.
Martha Stewart Member
11/29/2008
Just under the word "ingredients" the recipe says that it makes 4 dozen cookies.
Martha Stewart Member
11/29/2008
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
Martha Stewart Member
11/29/2008
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
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