French Lace Cookies

“A very delicate cookie, as the name suggests. These are very then and really flatten out when baking, so don’t put them too close together on the cookie sheet.” – Calla Ferre

French Lace Cookies

Course: Cookies


  • 1 Cup Flour
  • 1 Cup Nuts Finely Chopped
  • 1/2 Cup Corn Syrup
  • 1/2 Cup Shortening
  • 2/3 Cup Brown Sugar Packed


  • Heat oven to 375 degrees. Measure flour by dipping method or sifting. Blend flour and nuts.
  • Bring corn syrup, shortening and sugar to boil in saucepan over medium heat, stirring constantly. Remove from heat; gradually stir in flour and nuts.
  • Drop batter by level teaspoonfuls about 3-inches apart on a lightly greased baking sheet. Bake only 8 to 9 cookies at a time. Bake 5 to 6 minutes; remove from oven and allow to stand for 5 minutes before removing from baking sheet. Makes 4 dozen cookies.
  • Lace Roll Up: While still warm, at magic moment roll cookies into a cylindrical shape. If cool too much, return to oven for a minute.


Do not use self-rising flour.

Recipe – Elizabeth Ruth “Bee” Cameron