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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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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 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 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 15th, 2008 at 5:35 pm
Really looks yummy and I must try.
Thank you for sharing!
My best wishes to you.
September 15th, 2008 at 4:29 pm
Looks yummy!!! love the pic
September 15th, 2008 at 1:17 pm
Great one.Pass it over
September 15th, 2008 at 12:11 pm
How come you manage to get so many wonderful eggless recipes..Great one..
September 15th, 2008 at 11:37 am
Looks so crispy.
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 9:44 am
That looks like a wonderful combination!They do look so pretty and elegant!