Eggless Lace Cookies
September 15th, 2008 Madhuram Posted in Cookies | 
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Lace cookies are thin and crispy around the edges and have small openings resembling a lace and hence the name. These cookies were categorised under “Dessert-time Cookies” in the book. Any cookie is good for dessert, but these are more elegant and sophisticated with lots of chopped pistachios and a hint of rosewater. (Recipe Source: Cookies! by Pippa Cuthbert and Lindsay Cameron Wilson)
The cookies were crisp around the edges,chewy in the middle and had the right amount of sweetness. But they have way too much butter, so consume wisely.
Ingredients 
All Purpose Flour – 1 and 1/4 cups
Salt – 1/4 teaspoon
Light Brown Sugar – 1 cup
Corn Syrup – 1/2 cup
Butter – 1 stick
Pistachios – 1 cup, chopped
Rosewater – 1 tablespoon
Yield: 23 cookies
Step-by-Step Procedure
(Click on the thumbnails for a bigger view)
1. Preheat the oven to 375F/190C.
2. Lightly grease or line baking sheets with parchment paper.
3. Sift the flour with the salt in a bowl and set aside.
4. Combine the brown sugar, corn syrup and butter in a saucepan over medium heat.
5. Bring to a boil, stirring occasionally.
6. Boil for 30 seconds.
2. Lightly grease or line baking sheets with parchment paper.
3. Sift the flour with the salt in a bowl and set aside.
4. Combine the brown sugar, corn syrup and butter in a saucepan over medium heat.
5. Bring to a boil, stirring occasionally.
6. Boil for 30 seconds.
7. Remove from the heat and stir into the flour mixture together with the chopped pistachios and rosewater. The batter will not be stiff like regular cookie dough. It will have the consistency of idli/dosa batter, so don’t worry.
8. Drop the batter using a 1/2 tablespoon, 3 inches apart onto the baking sheets.
9. Bake for 7-8 minutes, until the edges are lightly browned.
10. Allow to cool on the baking sheets.
8. Drop the batter using a 1/2 tablespoon, 3 inches apart onto the baking sheets.
9. Bake for 7-8 minutes, until the edges are lightly browned.
10. Allow to cool on the baking sheets.
11. Carefully remove the cookies from the baking sheets and store in an airtight container for upto 5 days.
My Notes 1. As per the original recipe a tablespoonful of dough should be dropped on a baking sheet. I did it and the cookies spread very much touching each other. Either reduce it to half a tablespoon of batter or give enough space between each cookie.
2. When I lifted the cookies from the baking sheet I noticed that the bottoms were very greasy due to the butter. So I had to give each and every cookie a nice dab with kitchen towels. So reserve these cookies for some special/fancy occassion. Do not indulge!
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Tags: all purpose flour, butter, Corn Syrup, light brown sugar, Pistachios, Rosewater, salt
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April 26th, 2009 at 3:17 pm
I’m very happy to find your site as I am beginning to learn vegan baking and also love Indian food. I know many recipes work better with dairy, and I wonder if you have some advice about when butter/Earth Balance or dairy/soy/almond milk, etc., are or are not substitutes.
Thanks!
Thanks Katherine. Earth Balance can be substituted for butter in all recipes but I feel that the baked goods have a mild after taste when consumed on the day of baking, but tastes very normal from the next day onwards. Similarly soy milk and almond milk can be substituted for dairy milk in all recipes, but sometimes soy milk makes the end product dense and sticky. It depends on the brand also. Rice milk is also a very good alternative.
April 13th, 2009 at 9:19 pm
I tried your recipe but when I sent my son Zach to the store to buy butter he bought Cheez Whiz instead because he’s dislexic. I made the recipe with it and it turned out OK but it was a funny yellow color.
Wow! Ledasha you are really brave to proceed the recipe with Cheez Whiz!