Lace Nut Cookies I
Makes 4 dozen
Uses bread flour and requires refrigeration.
A similar recipe from Cook's Illustrated uses less butter, regular flour, and adds cream, but you have to boil some things together. Another recipe that does NOT require refrigeration is here.
This recipe might be from Martha Stewart but I've lost the source.
INGREDIENTS
2 sticks + 5 Tbls unsalted butter
2-1/4 cup confectioner's sugar
1/4 cup dark corn syrup
1-1/4 cup BREAD flour
1-1/4 cup (5.3 oz) chopped pecans (or almonds or hazelnuts)
SUPPLIES
cookie cutters of various shapes and sizes
tongs
paper towels
parchment paper
PREPARATION
1. In large bowl, cream the butter and sugar until fluffy.
2. Add the corn syrup.
3. Slowly mix in the bread flour.
4. Add the nuts.
5. Place two large pieces of parchment paper onto the counter. Place half the dough on each; fold paper over each half, and press/roll each into a log about 2" in diameter. Tie ends and chill for at least 30 min.
AFTER REFRIGERATING
6. Oven to 350
7. Remove parchment paper and slice as much dough as you want into 1/4-1/2" thick rounds.
8. Place cookie cutters on baking sheets, 1 inch apart. Drop cut rounds into center of each cookie cutter and return unused dough into fridge, or freeze until needed. Use thicker rounds for larger shapes. (NOTE: Without cookie cutters, the rounds spread paper-thin, run together, and are unshapely when they harden.)
9. Bake until golden, 15-20 min, rotating halfway through. Let sit and cool for 30-60 secs before removing cookie cutters with tongs.
10. Transfer cookies carefully to paper-towel covered *flat* surface to cool. There will be lots of butter to soak up!
Uses bread flour and requires refrigeration.
A similar recipe from Cook's Illustrated uses less butter, regular flour, and adds cream, but you have to boil some things together. Another recipe that does NOT require refrigeration is here.
This recipe might be from Martha Stewart but I've lost the source.
INGREDIENTS
2 sticks + 5 Tbls unsalted butter
2-1/4 cup confectioner's sugar
1/4 cup dark corn syrup
1-1/4 cup BREAD flour
1-1/4 cup (5.3 oz) chopped pecans (or almonds or hazelnuts)
SUPPLIES
cookie cutters of various shapes and sizes
tongs
paper towels
parchment paper
PREPARATION
1. In large bowl, cream the butter and sugar until fluffy.
2. Add the corn syrup.
3. Slowly mix in the bread flour.
4. Add the nuts.
5. Place two large pieces of parchment paper onto the counter. Place half the dough on each; fold paper over each half, and press/roll each into a log about 2" in diameter. Tie ends and chill for at least 30 min.
AFTER REFRIGERATING
6. Oven to 350
7. Remove parchment paper and slice as much dough as you want into 1/4-1/2" thick rounds.
8. Place cookie cutters on baking sheets, 1 inch apart. Drop cut rounds into center of each cookie cutter and return unused dough into fridge, or freeze until needed. Use thicker rounds for larger shapes. (NOTE: Without cookie cutters, the rounds spread paper-thin, run together, and are unshapely when they harden.)
9. Bake until golden, 15-20 min, rotating halfway through. Let sit and cool for 30-60 secs before removing cookie cutters with tongs.
10. Transfer cookies carefully to paper-towel covered *flat* surface to cool. There will be lots of butter to soak up!
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