Depending on who you listen to, these lace cookies are either very, very good cookies or, as my friend Jay exclaimed (after touting their deliciousness), very large communion wafers. They are thin, crisp, buttery and sweet.
Although lace cookies may look complicated -- as in, "How did you get that intricate pattern to appear?" -- they couldn't be simpler to make. Just whip together a few common pantry ingredients and watch the magic happen in the oven. They are somewhat fragile and, while they survived a subway ride intact, I wouldn't send them on a much longer journey.
This vintage recipe is from the estate of a Texas collection.
It's important to note that Karo corn syrup is NOT the much-maligned high-fructose corn syrup.
Unlike most cookies, these begin on the stove top. Combine the Karo, brown sugar and butter.
Bring it to a boil, stirring constantly.
Add in the flour and coconut (or nuts, if you choose that option).
It will look like this when done.
Spoon small portions (about one-inch in diameter) onto a parchment lined baking sheet.
My portion size was too large the first time around and the cookies spread into one another, though someone at my job said that he preferred the very large cookies. Go figure.
I experimented with different baking times and sizes. Both were good, though I preferred the darker version.
Cool on a cookie sheet.
Production notes: I followed this exactly, though substituted butter for margarine and chose coconut over nuts. I used the clear (not the dark) Karo syrup.
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