Food recipes
Lacy Nut Cookies
Lacy Nut Cookies Ingredients: butter, without salt sugars, powdered syrups, corn, light wheat flours, bread, unenriched nuts, almonds Directions: In the bowl of an electric mixer fitted with the paddle attachment, bea...
Lacy Nut Cookies
Ingredients:
butter, without salt
sugars, powdered
syrups, corn, light
wheat flours, bread, unenriched
nuts, almonds
Directions:
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners 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.
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.
Preheat oven to 350F.
Line two baking sheets with parchment.
Remove the parchment from the log, and slice log into 1/4-inch-thick rounds.
Place rounds on baking sheets, spacing 3 1/2 inches apart.
Bake until golden brown and lacy, 15 to 20 minutes, rotating halfway through.
Transfer cookies to a wire rack to cool.
Repeat with remaining dough.
Cookies can be stored in an airtight container at room temperature up to 2 weeks.
Ingredients:
butter, without salt
sugars, powdered
syrups, corn, light
wheat flours, bread, unenriched
nuts, almonds
Directions:
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners 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.
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.
Preheat oven to 350F.
Line two baking sheets with parchment.
Remove the parchment from the log, and slice log into 1/4-inch-thick rounds.
Place rounds on baking sheets, spacing 3 1/2 inches apart.
Bake until golden brown and lacy, 15 to 20 minutes, rotating halfway through.
Transfer cookies to a wire rack to cool.
Repeat with remaining dough.
Cookies can be stored in an airtight container at room temperature up to 2 weeks.