Pistachio Lace Cookies

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Pistachio Lace Cookies

Yield: 2 dozen cookies Prep 15 mins Start to Finish 1 hr 30 mins


  • 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


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,
  • fiber(g)0,
  • sugar(g)5,
  • pro.(g)1,
  • vit. A(IU)146,
  • vit. C(mg)0,
  • Thiamin(mg)0,
  • Riboflavin(mg)0,
  • Niacin(mg)0,
  • Pyridoxine (Vit. B6)(mg)0,
  • Folate(g)8,
  • Cobalamin (Vit. B12)(g)0,
  • sodium(mg)1,
  • Potassium(mg)39,
  • calcium(mg)10,
  • iron(mg)0,
  • Percent Daily Values are based on a 2,000 calorie diet
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