Cornmeal, Chile, and Pumpkin Seed Lace Cookies – a delicious recipe with sugar, unsalted butter, light corn syrup, all-purpose, cornmeal, chile powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a 1- to 1 1/2-quart heavy saucepan bring sugar, butter, and corn syrup to a boil over moderate heat, stirring, and boil 1 minute.
2
Remove pan from heat and stir in remaining ingredients until mixture is smooth.
3
Cool dough to room temperature.
4
Form and bake cookies as directed below.
5
Preheat oven to 350F and line 2 large baking sheets with parchment paper.
6
Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets.
7
Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden.
8
Transfer parchment with cookies to racks to cool.
9
Cool baking sheets and line with fresh parchment between batches.
280
kcal
Calories
14
g
Fat
38
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup sugar, 5 tablespoons unsalted butter, 3 tablespoons light corn syrup, 3 tablespoons all-purpose flour, and more.
Yes, Cornmeal, Chile, and Pumpkin Seed Lace Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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