Meyer Lemon Lace Cookies

Meyer Lemon Lace Cookies

We are having some friends for dinner tonight and I wanted to make a light dessert and decided on these crunchy buttery cookies.  I will serve with some fresh berries.  I made with Meyer Lemon zest but you could also make with orange, lime or lemon zest.  I also think adding almond extract instead of the vanilla would be a nice touch.

Makes: about 1 1/2 dozen 2.5 inch cookies

Ingredients:

1/2 cup raw ground almonds- I ground mine up in the food processor

5 tablespoons of unsalted butter

1/3 cup of sugar in the raw or granulated sugar will work

3 tablespoons light corn syrup

1/3 cup of flour

1 pinch of salt

Zest from one Meyer Lemon

1 teaspoon pure vanilla extract

Directions:

1.  Preheat oven to 350 ° F and line two baking sheets with parchment paper.

Ground Almonds

Ground Almonds

2.  In a medium saucepan over medium low heat, combine the butter, sugar and corn syrup.  Mix constantly until the mixture melts and comes to a boil.  Remove from the heat and stir in the flour, salt,  ground almonds, Meyer Lemon zest and vanilla.  Combine well.

Butter, sugar and corn syrup in sauce pan

Butter, sugar and corn syrup in sauce pan

Flour, ground almond, zest and vanilla added to butter mixture

Flour, ground almond, zest and vanilla added to butter mixture

Batter dropped onto the baking sheet and ready for the oven

Batter dropped onto the baking sheet and ready for the oven

3.  Using a teaspoon, drop the batter onto the baking sheets.  Bake the cookies until evenly light brown, about 8 minutes.  At the 4 minute mark, turn the baking sheet around in the oven to ensure even baking.  The cookies won’t begin to spread until about 3-4 minutes into baking.

4.  Cover a cooling rack with paper towels.  When the cookies are finished baking, place them on the paper towelled covered wire rack and let cool.

Cookies finished baking

Cookies finished baking

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