Macadamia Nut Lace Cookies
Yield
2 dozenPrep
15 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
|
|
| 1 | cup |
brown sugar
light, packed |
*
|
| ¾ | cup |
corn syrup, dark
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
macadamia nuts
finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
|
|
| 237 | ml |
brown sugar
light, packed |
*
|
| 177 | ml |
corn syrup, dark
|
|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
macadamia nuts
finely chopped |
*
|
Directions
In a medium saucepan, stirring until the sugar dissolves, bring the butter, sugar and syrup just to a boil.
Remove from heat and reserve.
In a small bowl, stir together the flour and macadamias, stir into the mixture in the saucepan.
Drop by rounded teaspoonfuls, 4 inches apart, onto well-greased and floured cookie sheets.
Bake in a preheated 325℉ (160℃). oven until golden brown - 8 to 10 minutes.
Cool 1 minutes, then with a wide metal spatula, carefully remove to wire racks.
If cookies harden before they are removed from sheet, reheat in oven for 2 or 3 minutes to soften.
Cool completely. If any pan coating adheres to cookies, use a pastry brush to brush it off. Store in tightly covered containers.
