Acorn lace cookies may look fancy, but they come together quickly and easily (once you’ve made the acorn flour, that is!).This simple recipe calls for only a small amount of acorn flour, making it the perfect choice for your first acorn-baking adventure.
The rich flavor of the acorn flour works wonderfully here, and because this is a crispy, thin cookie, you don’t need to add a flour with gluten in it, although you certainly can use half acorn, half all-purpose flour if you so desire. This recipe makes six – ten cookies and can be doubled or tripled as desired.
What you’ll need to make Acorn Lace Cookies
- 1 Tablespoon brown sugar
- 1 Tablespoon butter
- 2 ¼ teaspoons light corn syrup
- 1 Tablespoon cold-leached acorn flour
What you’ll do to make Acorn Lace Cookies
Preheat the oven to 375F. Cover a cookie sheet with parchment paper or a silicon baking pad and set aside.
Combine the brown sugar, butter, and corn syrup in a saucepan and melt, while stirring. When the mixture starts to bubble, remove it from the heat and stir in the acorn flour.
Spray a teaspoon with oil (the batter is sticky), and drop spoonfuls of batter three inches apart onto the prepared cookie sheet. These cookies spread a lot, so give them room.
Bake for five – six minutes, then remove from the oven. Let them cool for a few minutes on the cookie sheet, then use a metal spatula to move them to a plate to finish cooling. These cookies are buttery, crispy, and delicate.
I tried this recipe, but the cookies are wet not dry. I used a silicon pad. So, when after 30 minutes I tried to remove the cookies with a spatula, the cookies crumbled. What did do wrong? Should I boil the corn syrup to a certain temperature? HELP!
Let’s see if I can help, Narda. There is no need to boil the corn syrup to a specific temperature. It should be combined with the butter and sugar, cooked until the batter just barely begins to bubble, then removed from the heat. Then you stir in the acorn flour and transfer spoonfuls of batter to the cookie sheet. I don’t understand exactly what you mean when you say the cookies are wet, not dry. Do you mean that after baking and letting them sit for 30 minutes they weren’t solid and hard? I’m trying to understand your description, but I usually think of crumbling as something a dry cookie would do. The cookies are definitely delicate and lacy, but you should be able to lift them whole, without having them crumble. I can’t quite picture a wet cookie, unless it didn’t cook completely, never hardened, and just fell apart when you tried to lift it. Is that what happened? Did it break apart after hardening or did it never harden? If you want to send me a photo, maybe that would help me understand what you’re describing.