Name: Spiced Walnut Lace Cookies
Total time: 2 h 15 min
Ingredients: 8 tablespoons unsalted butter; 3/4 cup dark brown sugar; 1/2 cup light corn syrup; 1 teaspoon vanilla extract; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1/4 teaspoon allspice; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/4 teaspoon table salt; 6 tablespoons unbleached all-purpose flour , sifted; 1 cup chopped walnuts; 1 tablespoon heavy cream

Why This Recipe Works

We decided right off to eliminate eggs from our lace cookies recipe because they tended to "puff" the cookies, which, to our mind, should be gossamer-thin with a brittle texture. What's more, the liquid protein in eggs can get into even the most minute holes in the surface of a cookie sheet—including a nonstick cookie sheet—and it can make the cookies stick like crazy. We also found that using a nonstick baking sheet liner in our lace cookies recipe made a big difference in how well the cookies came off the sheet. It is important to measure the amount of time the cookies are allowed to sit on the baking sheet once out of the oven. After cooling on the sheet for one or two minutes, the cookies are just starting to firm up. That's the time to get the cookies off the sheet.

Before You Begin

Using a nonstick bakeware liner prevents the cookies from sticking. Parchment paper, though a little less effective, can also be used. Our recipe contains nuts for flavor, but oats are traditional as well. Humidity is the archenemy of lace cookies, so try to make them on a dry day. Otherwise, they will absorb too much moisture and be chewy instead of caramelized and brittle.

Instructions

Adjust oven rack to center position and heat oven to 350 degrees. Bring butter, brown sugar, and corn syrup just to boil in medium saucepan over medium heat, 5 to 6 minutes, stirring frequently. Off heat, beat in vanilla, nutmeg, cinnamon, allspice, ground cloves, ground ginger, salt, flour, nuts, and cream until smooth.

Drop rounded teaspoonsful of batter at 3-inch intervals onto cookie sheet lined with baking sheet liner or parchment, estimating six cookies per sheet. For larger cookies, substitute 1 tablespoon for the teaspoon and estimate five cookies per sheet. Bake cookies until spread thin, deep golden brown, and bubbling has subsided, 6 to 7 minutes, or 7 to 8 minutes for larger cookies.

Let cookies cool and firm up slightly on sheet, 1 to 2 minutes. Following instructions below, transfer to wire rack with thin spatula or shape as desired. If desired, follow instructions in "Decorating with Chocolate" to decorate cookies. Cookies can be stored in airtight container up to 1 month.