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SharePistachio Lace Cookies
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(22)
Yield: 2 dozen cookies
Prep:
15 mins
Start to Finish: 1 hr 30 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
- Calories(kcal)94,
- Protein(gm)1,
- Carbohydrate(gm)9,
- Fat, total(gm)6,
- Cholesterol(mg)13,
- Saturated fat(gm)3,
- Monosaturated fat(gm)2,
- Polyunsaturated fat(gm)1,
- Sugar, total(gm)5,
- Vitamin 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(DV %)10,
- Iron(DV %)0,
- Percent Daily Values are based on a 2,000 calorie diet
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