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Eggless Lace Cookies

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 Click here for a bigger view.
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.
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.

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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14 Responses to “Eggless Lace Cookies”

  1. That looks like a wonderful combination!They do look so pretty and elegant!

  2. We made a similar thin version at http://www.worldinouroven.blogspot.com and the batter was so thin..I ended up breaking most of them…

  3. Looks so crispy.

  4. How come you manage to get so many wonderful eggless recipes..Great one..

  5. Great one.Pass it over

  6. Looks yummy!!! love the pic

  7. Really looks yummy and I must try.
    Thank you for sharing!

    My best wishes to you.

  8. Madhuram, these are new to me, the stepwise pics are a great help, plus the cookies look very tempting n crispily lacyyy!!

  9. Those were looking lovely! And the recipe sounds so easy! my kids would love it! Will try it out this weekend!

  10. Hey Madhuram, These look amazing. I wonder how they came out this thin (true to its name, lace!). I will give it a go when I got some pistachios at home.
    I am so glad you liked the Oats dosai. Yay!

  11. Ooooh! the cookies look so good Madhu! I love the use fo pistachios in cookies. Yum!

    Reg. your comment on patoli: Your version looks so good too. That way we can use less oil, right! Next time when I make this I shall follow your version and let you know. I just went thru Jai & Bee’s asparagus patoli too..it looked easy and delicious too. So I bookmarked it to try. Thanks Madhu!

  12. What an interesting technique… Lacy edged cookies must have such an interesting texture!

  13. This is something after my heart :wink: Would make great Christmas gifts

  14. Madhuram, I am facing the challenge of cooking for some folks who don’t eat egg, and where do I turn up… right at your blog…
    I don’t have pistachios at home at the moment, can I substitute with Almonds? Could you pls ping me when you jot down the answer for me? I am checking out a lot of recipes at your blog, so I might be all over…

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