Cornmeal, Chile, and Pumpkin Seed Lace Cookies

Recommended for grown-ups with sophisticated tastes only!

1/2 cup granulated sugar
5 tablespoons unsalted butter
3 tablespoons light corn syrup
3 tablespoons all-purpose flour
2 tablespoons cornmeal
1-1/2 teaspoons chile powder
1 tablespoon fresh lemon juice
1/2 cup hulled pumpkin seeds

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. Remove pan from heat and stir in remaining ingredients until mixture is smooth. Cool dough to room temperature. To form and bake lace cookies: Preheat oven to 350F and line 2 large baking sheets with parchment paper. Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets. 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. Transfer parchment with cookies to racks to cool. Cool baking sheets and line with fresh parchment between batches.

Note: Gourmet, June 1998

Servings: 60

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