LEMON LACE COOKIES

Recipe Notes: These delicate, candy-like cookies feature subtle almond and lemon favors. I dare anyone to eat only one!

Preparation Time: About one hour

Quantity: About 4 dozen

Source: The New Basics Cookbook

Ingredients:

• 1 c. unbleached all-purpose flour, sifted
• 1/4 tsp. salt
• 1 c. finely chopped blanched almonds
• 3/4 c. (packed) light brown sugar
• 1/2 c. light corn syrup
• 8 Tbs. (1 stick) unsalted butter
• 1 tsp. lemon extract
• Finely grated zest of 2 lemons
• 1 Tbs. fresh lemon juice

Instructions:

• Preheat the oven to 350°F. Lightly butter heavy baking sheets.
• Combine the flour, salt, and almonds in a large bowl, and stir thoroughly.
• Combine the brown sugar, corn syrup, and butter in a heavy saucepan and bring to a boil. Remove the pan from the heat and stir in the flour mixture and the lemon extract, zest, and juice.
• Drop the batter by 1/2 teaspoonfuls about 2 inches apart on the prepared baking sheets. Bake just until they are lightly browned at the edges, 9 to 10 minutes. Allow the cookies to cool slightly on the baking sheets before transferring them to wire racks to cool completely.

Tips:

• When I first made these, I found it hard to believe that a half teaspoon of batter would make a whole cookie. I therefore used a full teaspoon for the first pan to see how they would turn out. I ended up with one big lace cookie that filled the whole pan! I recommend following this recipe exactly: use a half teaspoon of batter and place the cookies a full two inches apart. They'll turn out perfect!