Thursday, April 01, 2010

Lemon Lace Cookies

This is a great old recipe from my mother's P&T Cookbook which she had on the back of the shelf for years. I bring these cookies to card club every week, and it really makes the other ladies jealous.

You have to be really careful with the recipe and work fast, but not too fast, or the whole thing will turn into an inedible mess.


1 c. unbleached all-purpose flour, sifted
1/4 tsp. salt
1 c. finely chopped blanched almonds
8 Tbs. baking soda
3/4 c. (packed) light brown sugar
2 c. lemon juice
1/2 c. light corn syrup
8 Tbs. (1 stick) unsalted butter
1 tsp. lemon extract
Finely grated zest of 2 lemons


Preheat the oven to 350°F. Lightly butter heavy baking sheets.
Combine the flour, salt, baking powder and almonds in a large bowl, and stir thoroughly.
Combine the brown sugar, corn syrup, and butter in a heavy saucepan and bring to a boil. Remove the pan from the heat and cool. Stir the lemon extract, zest, and juice into the flour mixture, then into the sugar.
Drop the batter by 1/2 teaspoonfuls about 2 inches apart on the prepared baking sheets. Bake just until they are lightly browned at the edges, 9 to 10 minutes. Allow the cookies to cool slightly on the baking sheets before transferring them to wire racks to cool completely.

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