Walnut Lace Cookies
|Butter||1⁄2 Cup (8 tbs)|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), finely chopped|
1. Preheat the oven to 375°. Combine the butter, brown sugar, and corn syrup in a small saucepan. Cook, stirring, over medium heat until the sugar dissolves and the mixture begins to bubble. Remove from the heat and stir well. Gradually beat in the flour. Add the nuts. Keep the batter warm by setting the saucepan in a larger pan filled with 2 inches of barely simmering water.
2. Drop the batter by teaspoonfuls, about 3 inches apart, onto a lightly greased baking sheet. Allow 3 or 4 cookies per sheet. Bake until the edges of the cookies are golden brown, 4 to 5 minutes. If you're going to leave the cookies flat, let them cool until firm, about 5 minutes. If you want to shape them, bake only one sheet at a time and let the cookies cool until they are firm enough to remove from the pan but are still soft enough to role or curl, less than a minute.