Yield: Yields about 3 dozen 3-inch cookies.
For a slightly thicker cookie that’s easier to handle, melt four tablespoons of butter rather than five, which makes a thicker batter but still gives you lacy results.
Make Ahead Tips
The cookies will stay crisp and flavorful for a few days wrapped in waxed paper or plastic wrap at room temperature. They also freeze well in a tin or sturdy plastic container.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?