Weeknights with Jenny

Buttery Lemony Lace Cookies

By • March 31, 2014 • 25 Comments

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: A delicate, lemony cookie to have in your repertoire. 

Lace cookies from Food52

I am the kind of person who happens to have organic sugar and corn syrup laying about the house, and if you are too, Buttery Lemony Lace Cookies is the recipe for you.

This is extremely fast and very different sort of dessert, but honey bunny, you need to watch the oven or you’re going to have buttery burned frisbees, and that is a sad thing. 

I love cookies that start stove top. They are just fun. Italian meringues are done that way, and they are the best. I use Trader Joes pre-ground almonds. You can choose to feel sad about that if you’d like. I am guessing regular sugar would be fine. 

I love the lemon. The almonds give these cookies a lovely texture. 

Do not burn them. I already said that. 

Buttery Lemony Lace Cookies by Allison from Haute Box

Makes 3 dozen

1/2 cup raw ground almonds
5 tablespoons unsalted butter
1/3 cup organic unrefined sugar
2 tablespoons light corn syrup
1/3 cup all-purpose wheat flour
1 pinch of sea salt
Zest from one lemon
1 teaspoon vanilla extract

See the full recipe (and save and print it) here.

Photo by Mark Weinberg

Jump to Comments (25)

Tags: everyday cooking, baking, cookies, almond, gluten-free, gluten free

Comments (25)

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Stringio

5 months ago Hiromi Motojima

Facebook like button does not seem to work, so I can't share the recipe. :)

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5 months ago Fallon Evenson

They turned out beautiful! Very fun to make and can't wait to try in some strawberry sorbet...perfect spring cookie.

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5 months ago Gaia Goodness Natural Foods

I love lace cookies, usually get the chocolate, caramel almond ones from the grocery store. I would love to try these lemon ones. I'm wondering if I could sub raw sugar or even coconut sap for corn syrup? Any ideas, suggestions?

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5 months ago mlythcott

First World issues! The cookies were delicious. Thank you for sharing the recipe.

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5 months ago pattyk

I assume the use of regular white sugar won't adversely affect the texture?

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5 months ago Brandy Solomon

My family loves lemon. How do you think they would taste if the vanilla was replaced with an equal amount of lemon juice?

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5 months ago Jam

Almost anything is worth a try so why not?. Would you be open to replacing the vanilla with pure almond paste or flavor?

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5 months ago Sweetpea78746

I'm with you Thomas...

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5 months ago Jane Edenfield

any ideas how to alter the recipe to be both wheat and sugar free with similar results?

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5 months ago Keky

I have used Lyle's Golden Syrup as a sub for corn syrup in other recipes without a problem.

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5 months ago William

I would refer to these as Buttery Almond Lemony Lace Cookies. Allergic reactions to almonds are not uncommon and in some cases can be fatal. Talk about killing someone with kindness!

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5 months ago haapi

What's a workable sub for the corn syrup?

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5 months ago selena

I would love to know how to convert recipes to gluten free when you can do so without affecting the outcome! This one and others that use a little wheat flower.

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5 months ago Jam

You can use rice flour -- also, many markets carry gluten free flour and if they don't, ask your grocer to order it.

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5 months ago Jam

I always substitute fructose (corn syrup) as it is poison to your body. Would love to try these cookies but would replace the fructose with agave or light molasses though I wonder how different it would make these cookies that look delicious!

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5 months ago The Scientist

Your misinformation is disappointing but not altogether unsurprising. True corn syrup (and even brands like Karo) do not have high fructose corn syrup added, and standard corn syrup is not the same as high fructose corn syrup. Furthermore, agave nectar and molasses both contain fructose - and agave nectar much more than most realize (55% of its sugar content is fructose - ref below). Fructose is naturally occurring in all kinds of fruits and other foods, and to say it is "poison" is simply absurd.
For your edification:
http://www.uni-giessen...

http://ndb.nal.usda.gov...=

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5 months ago Jam

I beg to differ. If our government really had it's act together, products such as Karo syrup wouldn't even be on store shelves.http://www.mercola.com... www.huffingtonpost.com... For example, more people are on dialysis due to the 'safety' of Tylenol. The drug companies don't even care about the lawsuits because if they net $15 billion and pay $8 billion in lawsuits for deaths and other permanent damage, they're still ahead financially. Plavix is another example: www.courthousenews.com... You can use corn syrup and you can smoke -- but there are enough poisons that we breathe and more cancers today than ever before. At the end of the day, we each do what we want with the information available but I won't get near corn syrup.

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5 months ago Lisa Carnemolla

I think what you're missing here Debbie is that The Scientist is trying to tell you you are confusing two things for one. You're looking at the word 'Fructose' labeling it all evil an throwing the baby our with the bath water, as my grandma would say. There is a DIFFERENCE between HIGH FRUCTOSE CORN SYRUP (HFCS) and simple Fructose. They are NOT THE SAME thing at all. I'm not posting links- you can do your own research. It's a simple fact they're not the same. Look into it- or don't and continue to be misinformed. That's your right.

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4 months ago anne

What a stupid uniformed thing to say. It's sugar, lady. It's all a carbohydrate, -ose, is sugar. High fructose is no different from the white stuff you put in your coffee or whatever, it's just more concentrated. Take a biology class before you comment on things you know nothing about.

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5 months ago Caseysas

I don't have wheat flour on hand; dare I use regular?

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5 months ago lighthouse6

Regular four IS wheat flour...

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5 months ago butter loves company

These look so tasty. I love simple cookies for every occasion, like this one!

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5 months ago Thomas

I took a bite out of my Ipad.

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5 months ago Kate

These look amazing. And I, too, usually have corn syrup — how else are you going to make a pecan pie?! Thanks for sharing this recipe :)

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5 months ago Sandy Rome

With brown sugar, and a little honey or maple sugar. Delicious!