Crispy Buttery Lace Cookies Recipe
These delicate, crispy, buttery Lace Cookies have been in our family for years. Ready in under 30 minutes and perfect for a tea, brunch, shower or dessert.
Servings (change as needed): 60 small cookies
- 1 tablespoon flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 3/4 cup sugar
- 1 cup rolled oats
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- 1 cup thinly sliced almonds (or walnuts or pecans)
- 1-2 teaspoons lemon or orange zest (optional)
- drizzle of dark or semi sweet melted chocolate
Preheat the oven to 325F.
ROAST ALMONDS: (Optional but worth it in our opinion) Roast the almonds by dry-toasting them in a small pan over medium heat for about 4-5 minutes. Shake the pan often to brown evenly and to make sure they don't burn.
MIX BATTER. Combine flour, salt and baking powder in a small bowl. Set aside. In a medium bowl, mix by hand the melted butter, sugar and oats. Add beaten egg and vanilla. Stir in dry ingredients and almonds (and lemon or orange zest if using), just until combined.
BAKE COOKIES: Line baking sheet with parchment paper. Drop teaspoons of batter 3 inches apart (cookies will spread a lot). Flatten slightly. Bake for 12-14 minutes or until golden brown. Remove from oven. Cool completely. Drizzle with melted chocolate if desired (if you do, let it harden on counter or in fridge before you store them). Note 1
Nutrition value estimates do not include the optional melted drizzled chocolate.
- Make ahead: Store in an airtight container for 5-7 on the counter. May be frozen in airtight container or ziploc bags for 1-2 months.
Serving: 60g | Calories: 40kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 36mg | Potassium: 19mg | Fiber: 1g | Sugar: 3g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg