We love lace cookies, and so I made these for family members who need gluten-free desserts using King Arthur's Measure for Measure flour and Quaker Oats Gluten-free oatmeal. I used a small cookie scoop which is a little larger than the teaspoon that is listed in the recipe. I think the teaspoon would be better. As it was, I got 30 cookies, and I baked eight to a sheet of parchment on my 18x12 cookie sheets. I wish I had cooked them for just a touch longer, but it doesn't matter because they were gone by the time everyone left the house. Thanks, Dustin, for your grandmother's recipe!
Use parchment paper instead of foil. And use a very sparingly amount of dough, because they spread out considerably. Very easy to make and delish.
I made these cookies, they taste great, BUT the directions say to bake them on foil. It didn’t say to spray Pam first.
My cookies stuck to the foil and broke into a million pieces.
Next time I’ll either use parchment paper or spray the foil
I made these exactly as the recipe was written and they were perfect. They were Delicious!!!
These were delicious. Hubby gobbled them all up. They did spread out quite a bit but no problem. We just tore pieces off.
Delicious! A similar - and similarly crisp - cookie with the wonderful flavor of toasted sesame seeds is the Benne Wafer. Mixes up in just a few minutes all at once in one bowl. allrecipes even has a recipe for them. The link is: https://www.allrecipes.com/recipe/11215/benne-wafers/ They're delicate and luxurious.
I could not stop eating these cookies. Everybody loved them. I think parchment paper works better than foil. I use air bake pans which take longer. I had to bake them for 13 minutes. I made a couple test cookies. Did not bake them long enough and they stuck like crazy. Make sure they are quite brown especially on the edges. Use a small teaspoon and keep them far apart. They are going to spread out A LOT. But that is the charm of this cookie. If too close you will get the big blob that somebody else commented on. But you can still eat it!!!
Not the greatest cookie in the world. To buttery and sugary. Most likely will not be making this again.
I made this twice. The first time I had the same problem as some others (should have read the reviews first). The batter spread out and after cooling (as directed) they would not come off the aluminum foil. Thanks to another reviewer these crumbs will be ice cream topping. I lost at least half of the cookies. I made it again putting only 6 cookies on a cookie sheet and lining the cookie sheet with parchment paper. This time they released okay but I had to bake them much longer than suggested and several burned around the edges before the cookie got to the desired golden amber color. I will not be making these again.
