Total Time
Prep 15 mins
Cook 10 mins

A very elegant cookie.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. Lightly grease two baking trays or line with Teflon sheets.
  3. Combine the flour, salt and nuts in a bowl.
  4. Place the brown sugar, corn syrup and butter in a heavy-based saucepan, and bring to a boil.
  5. Remove from heat and stir in the flour mixture, along with the lemon zest and juice.
  6. Drop 1/2 teaspoonfuls of the batter, about 2 inches apart, onto the baking trays.
  7. Bake 1 tray at a time for about 8 to 10 minutes, just until they are lightly browned at the edges.
  8. Allow to cool slightly before transferring to a rack.
  9. Store in an airtight container.
Most Helpful

3 5

I made these to be served with Mango Custard. I wouldn't really call these lemon cookies. They are tasty, toffee and I think would be better with almond extract to bring out the almond instead of inserting the lemon. I like the look. I will try again and use honey or agave as I prefer not to use corn syrup.

5 5

I have been trying to find a recipe that would be lacy beautiful and this one worked perfectly. I've tried others and they either fall apart or they are globs. These are a little fragile and you have to be careful handling them but they are goreous to look at and to munch on. Thanks for posting this one.