Eggless Persian Lace Cookies

Persian 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 categorized 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.

Eggless Lace Cookies Recipe

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Prep TimeCook TimeMakes
20 Mins08 Mins + Cooling Time23 Cookies
AuthorCategoryMethod
CookiesBaking
Eggless Persian Lace Cookies A simple recipe to bake eggless lace cookies. Try it you love it!
Ingredients:
  • 1 And 1/4 Cups All Purpose Flour
  • 1/4 Teaspoon Salt
  • 1 Cup Light Brown Sugar
  • 1/2 Cup Corn Syrup
  • 1 Stick Butter
  • 1 Cup Chopped Pistachios
  • 1 Tablespoon Rosewater
Procedure:
  1. Preheat the oven to 375F/190C for 15 minutes.
  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. Carefully remove the cookies from the baking sheets and store in an airtight container for up to 5 days.
  11. Allow to cool on the baking sheets.
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 occasion. Do not indulge!
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25 COMMENTS

  1. Hi Madhuram,
    I was looking for recipes to bake lacy cookies & stumbled upon yours. They look scrumptious. Just right for what I had in my mind. Is the rose water used in the recipe an edible version of what we get in Indian grocery stores or it is something I have to look out for in specialty stores?
    Thanks,
    Vats.

  2. Delicious! I appreciate your eggless recipes, especially for these yummy cookies, now I can brag to my friends that I can make delicious cookies. These are actually the first baked items that have turned out not just edible but delicious! Your recipes are so easy to follow, Thankyou!

  3. Hi Madhuram,
    I tried this lace cookies and those were fantastic.
    It travelled to India and everybody liked it. Sharing the same and the photos in my space.

    Thanks for wonderful recipe.

  4. hi madhu!
    can u plz tell 4m where i can get egg replacer ener-g.

    When I lived in US, I was able to find it in the organic aisle of the usual American grocery store. You can try Whole Foods and other specialty health stores also. Check the following link to find a store nearby your place: http://www.ener-g.com/Where/

  5. Instead of using pistachios…can I use mini choc chips. My hometown bakery’s cookies look like this except they didnt use the nuts they used choc chips….this is the only recipe I can find that look like my hometowns bakery. Thanks!

    Tamara, I think the chocolate chips would melt and will change the shape and texture of the cookie if you add to the cookie batter itself.. Maybe you could just sprinkle some choc. chips immediately after taking the cookie sheet out of the oven and let it cool on a wiring rack as usual and it should set. This is just a guess though.

  6. 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.

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