Buttery Lemony Lace Cookies

March 31, 2014

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

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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

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Written by: Jestei

The ratio of people to cake is too big.


Smaug May 8, 2016
I liked this recipe a lot. It's the kind of thing where small differences are going to make significant changes in the result. Some of the ingredients are difficult to measure very accurately in such small quantities, but I'd put some effort into it- the corn syrup can be particularly challenging. I would also (did also) do it without subs, at least the first time. Sugar chemistry is particularly complex, and you are going to need to have the same balance of sugars to get the right result, so there is no point in subbing for the corn syrup, which has been the victim of a lot of generally mystical hoo ha lately- it won't hurt you any more than any other sugar source. I did the best I could to measure even teaspoons of batter for the cookies- I came out with 30 cookies, 3" or a bit more in diameter. I was a little surprised by how flavorful they were- I expected to want more lemon, or maybe some cinnamon or mace, but I found the balance to be excellent. They took 8 min. in my oven, which generally bakes a bit slow (seems to be a matter of thermal mass, rather than temperature).
chef J. April 10, 2016
You can use tapioca syrup instead of corn syrup! It works the same and is so much better for you!
Hiromi M. April 12, 2014
Facebook like button does not seem to work, so I can't share the recipe. :)
Chocowagon April 9, 2014
They turned out beautiful! Very fun to make and can't wait to try in some strawberry sorbet...perfect spring cookie.
Gaia G. April 8, 2014
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?
mlythcott April 7, 2014
First World issues! The cookies were delicious. Thank you for sharing the recipe.
pattyk April 7, 2014
I assume the use of regular white sugar won't adversely affect the texture?
Brandy S. April 7, 2014
My family loves lemon. How do you think they would taste if the vanilla was replaced with an equal amount of lemon juice?
Jam April 7, 2014
Almost anything is worth a try so why not?. Would you be open to replacing the vanilla with pure almond paste or flavor?
Sweetpea78746 April 6, 2014
I'm with you Thomas...
Jane E. April 6, 2014
any ideas how to alter the recipe to be both wheat and sugar free with similar results?
Keky April 6, 2014
I have used Lyle's Golden Syrup as a sub for corn syrup in other recipes without a problem.
William April 6, 2014
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!
haapi April 6, 2014
What's a workable sub for the corn syrup?
selena April 6, 2014
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.
Jam April 6, 2014
You can use rice flour -- also, many markets carry gluten free flour and if they don't, ask your grocer to order it.
Jam April 6, 2014
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!
The S. April 6, 2014
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:
Jam April 6, 2014
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. 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: 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.
Lisa C. April 7, 2014
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.
anne May 2, 2014
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.
Caseysas April 6, 2014
I don't have wheat flour on hand; dare I use regular?
lighthouse6 April 6, 2014
Regular four IS wheat flour...
butter L. April 4, 2014
These look so tasty. I love simple cookies for every occasion, like this one!
Thomas April 1, 2014
I took a bite out of my Ipad.
Kate March 31, 2014
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 :)
Sandy R. April 6, 2014
With brown sugar, and a little honey or maple sugar. Delicious!