Lacy Nut Cookies

1. 1

   In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners sugar on medium speed until fluffy.

2. 2

   With the mixer running, add the corn syrup.

3. 3

   Reduce speed to low; add bread flour, and mix to combine.

4. 4

   Add the nuts, and mix to combine.

5. 5

   Place a 12 by 16-inch piece of parchment on a clean work surface.

6. 6

   Spoon the dough across the middle of the parchment.

7. 7

   Fold parchment over dough, and using a ruler, press dough into a neat log, and roll until even.

8. 8

   Chill log in refrigerator for at least 30 minutes.

9. 9

   Preheat oven to 350F.

10. 10

    Line two baking sheets with parchment.

11. 11

    Remove the parchment from the log, and slice log into 1/4-inch-thick rounds.

12. 12

    Place rounds on baking sheets, spacing 3 1/2 inches apart.

13. 13

    Bake until golden brown and lacy, 15 to 20 minutes, rotating halfway through.

14. 14

    Transfer cookies to a wire rack to cool.

15. 15

    Repeat with remaining dough.

16. 16

    Cookies can be stored in an airtight container at room temperature up to 2 weeks.

No additional tips available.