So, I pretty much have the biggest crush on Food 52. Have you heard of this amazing site? If not, head over there right this instant and get cooking! It’s like all your best friends and their grandmothers got together in one spot and started exchanging recipes and culinary tips – it has everything, even a lovely shop with all kinds of kitchen-related goodies.
I saw this recipe for their Buttery Lemon Lace Cookies and absolutely had to give them a go – I was looking for a simple, elegant, and light cookie to pair with some vanilla ice cream, and these beauties seemed perfect.
A few words of advice: keep an eye on your cookies while they’re in the oven, as they can over-bake and get quite hard in no time. The recipe says they take about 10 minutes to bake, but mine were done at around the 7-minute mark; as long as they’re beginning to brown evenly, you’re good. Also, be sure to space them at least 2-inches apart on your Silpat-lined (or parchment paper-lined) baking sheet. Otherwise, when they spread, you’ll end up having to cut them apart, or you’ll have one giant cookie, which might not be that bad, actually.
I had some sugar in the raw that I used for the recipe, and it took a very long time to dissolve in the butter/corn syrup mixture due to the size of the granules. Next time I will be sure to use a sugar with finer granules.
I think these cookies would go lovely with a strawberry or raspberry sorbet, or even with a cup of tea in the afternoon. Thanks again to Food 52 for having a place where cooks can share recipes!
Lemon Lace Cookies
1/2 cup ground raw almonds (I used almond meal I had on hand and it worked fine)
5 tablespoons (2.5 ounces or 71 grams) unsalted butter
1/3 cup granulated sugar
2 tablespoons light corn syrup
1/3 cup whole wheat flour (I wouldn’t substitute AP flour for this, the whole wheat adds a nice chewy texture to the cookies)
1/2 teaspoon sea salt
zest from one lemon
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper.
In a medium saucepan over medium-low heat, combine sugar, corn syrup, and butter. Stir occasionally with silicone spatula until butter is melted and sugar dissolves. Increase heat to medium-high and, stirring constantly, bring mixture to a boil. As soon as it comes to a boil, remove from heat.
Stir in flour and sea salt until combined. Add almond meal, lemon zest, and vanilla extract; stir to combine.
Spoon out a teaspoon-sized amount onto your lined baking sheet, making sure they are spaced at least 2 inches apart. I got about 15 cookies on one sheet. Place in oven and bake for 7-10 minutes, depending on your oven’s quirks and idiosyncrasies. Just keep an eye on them and remove them from the oven when they begin to brown evenly.
Cover 2 cooling racks with paper towels. Remove cookies from oven, and, very carefully, remove Silpat or sheet of parchment paper (with cookies on it) and place on counter to cool for about 60 seconds. Using a thin spatula, lift cookies and place them on the paper towels to cool completely. Continue process with the other cookie sheet until all cookies are baked.
Store in airtight container. Serve with vanilla ice cream, raspberry or strawberry sorbet, or a nice cup of tea.