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French Lace Cookies (P, TNT)
Source: Betty Crocker Cookie Book
Yield: 4 dozens

1 cup all purpose flour
1 cup finely chopped nuts
1/2 cup corn syrup
1/2 cup shortening
2/3 cup brown sugar (packed)

Heat oven to 375°F.

Dip or sift flour. Blend flour and nuts.

Bring corn syrup, sugar and brown sugar to a boil in a saucepan over medium heat, stirring constantly. Remove from heat. Gradually stir in flour and nuts.

Drop batter by level teaspoonfuls about 3" apart on a lightly greased baking sheet. Bake only 8 or 9 cookies at a time. Bake 5 to 6 minutes and allow to stand 5 minutes before removing from baking sheet.

As I remember they were not difficult and really came out as impressive.

Poster's Notes:
I used to make these when my kids were young and they are a family favorite. This recipe comes from my old Betty Crocker cookie book which was the best cookbook I knew. This is for the basic cookie. If you want, you can make them into sandwiches with melted chocolate holding the cookies together. I have no recipe for that filling, but guess that just melted chocolate would do.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A