Classic French Lace Cookies II

Ingredients 0/5

Step 1

Lightly heat your oven to 350°F (175°C) and lightly grease your cookie sheets, as well as the outside of four inverted 6-ounce custard cups. In a bowl, whisk together the flour and almonds and set that aside. Next, combine the sugar, butter, and corn syrup in a saucepan and bring it to a boil, stirring constantly to keep it from sticking. Once it’s boiling, take it off the heat and stir in the flour and almond mixture until everything is well combined. Add the almond extract and give it one more good stir.

Step 2

Scoop out the batter by the tablespoon and drop four blobs onto the greased cookie sheet. Using the back of the spoon, gently spread each one into a thin 4-inch circle. Pop the tray into the oven for about 5 to 6 minutes, until the edges turn a nice golden brown.

Step 3

When they’re done, take the cookies out and let them sit for a minute before carefully lifting them off the sheet with a spatula. Place each warm cookie over the upside-down custard cups to shape them as they cool. Keep repeating this process with the rest of the batter until you’ve baked them all.