Acorn Lace Cookies

Andy blogs about this recipe here.

Acorn Lace Cookies

  • Servings: makes approximately 16 cookies
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If you do not have acorn flour on hand you can substitute 2 1/2 T almond flour in lieu of the acorn and wheat flours. Alternately, for acorn glucose-free cookies you can leave out the wheat flour and add an additional 1/2 T acorn flour.  Adapted from a recipe by Wendy Petty.


  • 2 T butter
  • 1 T heavy cream
  • 1/4 cup sugar
  • zest from half an orange
  • 1 1/2 tsp flour
  • 2 T acorn flour
  • pinch of salt


Preheat the oven to 375 F, and line a baking sheet with parchment paper.

In a small pan, melt the butter over medium heat.

Add the cream, sugar, and orange zest.  Stir to combine the ingredients, then increase the heat to medium-high, and let it bubble for 2 minutes.

Remove the pan from the heat and stir in the flours and salt.

Let the mixture stand until it is solid but not completely cool.

Make the dough into teaspoon-sized balls (more like lumps to me) and place them onto a small sheet of parchment paper (you should get about 16 lumps of dough give or take one or two).

Place 6 of the balls onto the parchment covered sheet pan, allowing plenty of room for them to spread as they bake.  Do not try to cook more than 6 at one time.  Bake the cookies for 8 minutes, rotating the pan halfway through cooking.  Watch them very carefully over the last two minutes so they don’t burn.  When fully cooked, the cookies will be a deep caramel color (if using acorn flour) and shiny.

Remove the cookies from the oven and let then sit on the sheet pan for at least 2 minutes before handling.  Once you can slide a spatula under them without deforming their shape, they can be transferred to a cooling rack.

  Note: if you do not have acorn flour on hand you can substitute 2 1/2 T almond flour in lieu of the acorn and wheat flours.   Wendy Petty’s recipe brought to you by Big Little Meals and Andy and Ann.

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