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.
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.
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
Photo by Mark Weinberg
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now