Walnut Lace Cookies

By: Nancy Schechtman

These small see-through cookies are thin, crisp and delicious. Also try breaking them up to use as topping for ice cream or mixed into salad instead of spiced nuts. Keep broken cookies in an airtight container or in the freezer for future use. Butter can be frozen and shaved to help incorporate. For an extra lovely presentation, chocoholics may want to drizzle melted chocolate over across the tops.


  • 1/3  cup unbleached flour
  • 1/2 tsp. baking powder
  • Pinch salt
  • 1/4 cup unsalted butter
  • 1 cup firmly packed brown sugar
  • 1 large egg
  • 1 cup chopped walnuts

Preheat oven to 375°.

Grease cookie sheets or line with parchment paper. Sift together flour, baking powder and salt.  Blend butter, brown sugar and dry ingredients with pastry blender as for pie crust. Add egg, mix thoroughly; stir in walnuts. Drop by teaspoonfuls about 2 inches apart on cookie sheets. Bake 5 to 6 minutes. Remove from baking sheets at once; cool on racks.

Makes 60 cookies.

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Nancy loves the kitchen and always has.  It is the center of her home and her life.  It is filled with the warmth of the oven and laughter.  It was the first place she went on coming home from school and where she spent so very many happy times with my children.  Nancy's creative spirit flows from the kitchen into the rest of her life.  Now, living in Rancho Mirage, California, she frequently has dinner parties and continues to experiment with different foods and flavors enjoying the influx of new fresh ingredients that are filling our groceries. Visit Nancy's website here.