Lemon Lace Cookies

1 cup flour, sifted
1/4 teaspoon salt
1 cupfinely chopped blanched almonds
3/4 cup (packed) light brown sugar
1/2 cup light corn syrup
8 tablespoons unsalted butter
1 teaspoon lemon extract
Finely grated zest of 2 lemons
1 tablespoon fresh lemon juice

1. Preheat the oven to 350 degrees. Lightly butter heavy baking sheets.
2. Combine the flour, salt, and almonds in a large bowl, and stir thoroughtly.
3. Combine the brown sugar, corn syrup, and butter in a heavy saucepan and bring to a boil. Remove the pan from the heat and stir in the flour mixture and the lemon extract, zest, and juice.
4. Drop the batter by 1/2 teaspoonfuls about 2 inches apart on the prepared baking sheets. Bake just until they are lightly browned at the edges, 9 to 10 minutes. Allow cookies to cook slightly on the baking sheet before transferring them to wire racks to cool completely

3 dozen cookies

Steffi Berne's Hazelnut Lace Cookies

1/3 cup light corn syrup
4 tablespoons unsalted butter
1/3 cup (packed) light brown sugar
1/2 cup finely chopped hazelnuts, skins removed (bake nuts on a pan, shaking occasionally, for 10-15 mins, then pour them into a dish towel and rub to remove skins)
1/2 cup flour
Pinch of salt

1. Adjust the oven racks to divide the oven into thirds. Preheat the oven to 375 degrees. Line baking sheets with parchment.
2. Combine the syrup, butter, and brown sugar in a heavy saucepan and heat over medium-low heat, stirring, until the butter has melted.
3. Remove the pan from the heat and allow it to cool slightly. Stir in the nuts, flour, and salt. the mixture should not be too hot.
4. Using a measuring spoon and a small rubber spatula, drop the batter by level 1/2 teaspoonfuls, about 3 inches apart, on the lined baking sheets. Bake two sheets at a time one on the upper and one on the lower rack, until the cookies have spread out very thin and appear lacy and light brown, 7 to 8 minutes total. After 4 minutes, switch the baking sheets to ensure even baking.
5. Remove the sheets from the oven and immediately slide the parchment onto a flat surface. Let the cookeis cool until firm, about 3 minutes. Then use a metal spatula to carefully transfer them to a wire rack to cool completely.

6 dozen very thin cookies