Print
SharePistachio Lace Cookies
Yield: 2 dozen cookies Prep 15 mins Start to Finish 1 hr 30 mins
Ingredients
- 10 tablespoons unsalted butter, softened
- 1 cup confectioners' sugar
- 2 tablespoons light-colored corn syrup
- 2/3 cup coarsely chopped pistachios
- 1/2 cup bread flour
Directions
1. In a bowl, beat together butter and confectioners' sugar until smooth and fluffy. Mix in corn syrup, then add nuts and flour; mix to combine.
2. Wrap dough in a sheet of plastic wrap, forming it into a log 1-1/2 inches in diameter. Freeze until firm, 30 min.
3. Heat oven to 350 degrees F and line baking sheets with parchment. Unwrap log and cut into 1/4-inch-thick slices, rotating after each slice so log retains its shape. Place rounds about 3 inches apart on baking sheets. Bake until golden and lacy, 9 to 10 min. Slide cookies, still on parchment, onto countertop to cool; repeat with remaining dough. Store airtight up to 1 week. Makes 2 dozen cookies.
Nutrition Facts
- cal.(kcal)94,
- Fat, total(g)6,
- chol.(mg)13,
- sat. fat(g)3,
- carb.(g)9,
- Monosaturated fat(g)2,
- Polyunsaturated fat(g)1,
- sugar(g)5,
- pro.(g)1,
- vit. A(IU)146,
- Thiamin(mg)0,
- Riboflavin(mg)0,
- Niacin(mg)0,
- Pyridoxine (Vit. B6)(mg)0,
- Folate(µg)8,
- sodium(mg)1,
- Potassium(mg)39,
- calcium(mg)10,
- iron(mg)0,
- Percent Daily Values are based on a 2,000 calorie diet
SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!
