Eggless Lace Cookies
Yield: 23 cookies
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.
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.
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
September 15th, 2008 at 9:44 am
That looks like a wonderful combination!They do look so pretty and elegant!
September 15th, 2008 at 10:46 am
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…
September 15th, 2008 at 11:37 am
Looks so crispy.
September 15th, 2008 at 12:11 pm
How come you manage to get so many wonderful eggless recipes..Great one..
September 15th, 2008 at 1:17 pm
Great one.Pass it over
September 15th, 2008 at 4:29 pm
Looks yummy!!! love the pic
September 15th, 2008 at 5:35 pm
Really looks yummy and I must try.
Thank you for sharing!
My best wishes to you.
September 16th, 2008 at 12:49 am
Madhuram, these are new to me, the stepwise pics are a great help, plus the cookies look very tempting n crispily lacyyy!!
September 16th, 2008 at 7:48 am
Those were looking lovely! And the recipe sounds so easy! my kids would love it! Will try it out this weekend!
September 16th, 2008 at 7:55 am
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!
September 16th, 2008 at 10:47 am
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!
September 16th, 2008 at 11:14 pm
What an interesting technique… Lacy edged cookies must have such an interesting texture!
September 26th, 2008 at 6:31 am
This is something after my heart
Would make great Christmas gifts
October 6th, 2008 at 6:40 pm
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…