I also didn't realize how amazingly delicious they are, and that they use 6 simple ingredients that you probably have on hand right now! (I guess I had a lot to learn about lace cookies.)
The most "difficult" part of this recipe is realizing how little batter you need to put on the pan. Just a TEASPOON per cookie! You want to space them out nicely, too, because they spread a lot. I just love how they turn out in such perfect circles!
If you're an overachiever, you can also use these cookies to make sandwich cookies, by filling them with nutella or melted chocolate. I did that with a few, but to be honest, I really loved the lace cookies best on their own.
Lace Cookies
2/3 cup brown sugar
3/4 cup almond flour
1/4 tsp. salt
1 tbsp. corn syrup or milk
1 tsp. vanilla
Melt butter in a medium saucepan over low heat. Then add the brown sugar, almond flour, salt, and corn syrup (or milk). Whisk, while continuing to cook on low, until the sugar has dissolved and the ingredients are completely combined. (If the butter separates, just take the pan off the heat, and whisk vigorously until it comes back together.)
Remove from the heat and whisk in the vanilla. The mixture should look grainy and shiny. Let the cookie dough sit for 10-15 minutes to thicken.
Meanwhile, preheat the oven to 350 and line three baking sheets with parchment or silpat.
Drop teaspoonfuls of batter 3 inches apart on the lined baking sheets. (Be sure you're using a teaspoon, not a tablespoon!) Bake 6-8 minutes until golden brown around the edges.
Allow cookies to cool for 5 minutes on the baking sheet, then carefully transfer to a wire rack. Cookies will dry and crisp as they cool.
If you like you can make sandwich cookies with nutella or melted chocolate. Store cookies in the fridge or freezer.
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