Receta Nut Lace Cookies
by Global Cookbook

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Ingredientes

1/4 c. all-purpose flour
1 c. mixed whole or possibly half almonds, hazelnuts, macadamias, pecans, pine nuts,

Pistachios and walnuts, plain or possibly salted (or possibly any combination)
Preheat oven to 350 degrees.
In a 1- or possibly 2-qt pan, heat butter over low heat. Add in corn syrup and brown sugar. Stir over high heat till boiling. Remove pan from heat and blend in flour and nuts.
Grease and flour 12-by-15 or possibly 14-by-17 inch baking sheets (they must be flat, not warped). For each cookie, place 2 Tbsp. of nut mix about 8 inches apart on sheet. Put only 2 cookies on a pan at a time. (Note: You can also make the cookies smaller and put 3 or possibly 4 on each pan). With your fingers, push nuts apart into a 3- to 4 inch circle. Bake till cookies are a rich golden, about 19 min. If you have 2 pans in the oven, alternate positions at midpoint of baking to ensure even browning.
Remove cookies from oven and let cold on pan till they hard up slightly, about 2 min. To test, slide a spatula under a corner of a cookie. If the cookie is stretchy, wait a few seconds longer. If it is hard, slide spatula under carefully and lift on to a rack to cold completely. If cookies get too hard and stick to pan, return to oven briefly to soften slightly.
When cookies cold, serve or possibly immediately store them in an airtight rigid container. Cookies absorb moisture and lose crispness quickly. When stacking in container, separate layers with a sheet of wax paper to protect cookies from breaking and sticking together. Store at room temperature up to 1 week, or possibly freeze up to 1 month.