- 1/2 cup packed brown sugar
- 1/2 cup butter
- 1/3 cup light corn syrup
- 1 cup ground hazelnuts
- 3/4 cup all-purpose flour
- 2 tablespoons hazelnut liqueur or brandy
1 Preheat oven to 350 degrees F. Line cookie sheets with greased foil, shiny side up.
2 In a small saucepan, combine brown sugar, butter, and syrup. Cook and stir over medium heat until well blended. Remove from heat.
3 Stir in the nuts, flour, and liqueur. Mix until well blended.
4 Drop teapsoonsful onto a greased, foil-lined cookie sheet about 5 inches apart (bake only 4-5 at a time; cookies spread when baked). Bake for 9-11 minutes; let stand 1 minute.
5 Remove from cookie sheet. Pull up three sides to center to form a triangle, or roll around the greased handle of a wooden spoon. If cookies are difficult to remove from sheet, reheat them in oven about 30 seconds. Cool on rack.
Print this recipe
Submitted By: Marlen
Hazelnut Lace Cookies