1 cup plus 5 TB unsalted butter, room temp.
2 ¼ c. confectioners’ sugar
¼ c. corn syrup
1 ¼ c. bread flour
1 ¼ c. chopped nuts
1. In the bowl of an electric mixer fitted with a paddle, beat the butter and sugar on med speed until fluffy. With the mixer running, add the corn syrup. Reduce speed to low; add flour and mix to combine. Add nuts and mix to combine.
2. Place a 12 by 16 inch piece of parchment on a clean work surface. Spoon dough across the middle of the parchment. Fold parchment over dough. And using a ruler press dough into a neat log. And roll until even. Chill log in refrigerator for 30 minutes.
3. Preheat oven to 350. Line two baking sheets with parchment.
4. Remove the parchment from the log, and slice log into ¼ in. thick rounds. Place rounds on baking sheets, spacing 3 ½ inches apart. Bake until golden brown and lacy, 15 to 20 min. rotating halfway through. Transfer cookies to a wire rack to cool. Can be stored in an airtight container at room temp up to 2weeks.