Email to Chefmom, Tami L. Smith      

Recipe Categories: Chefmom's HOME PAGEButtercreams Cake-cheesecake Cakes-Fillings Cakes-mix Cakes-scratch Candy Cookies-bars Cookies-Biscotti Cookies-dropped Cookies-filled Cookies-Lace Cookies-nobake Cookies-piped Cookies-pressed Cookies-rolled Cookies-sandwich Cookies-sliced Cookies-Specialty Muffins Pie-Two-Crust_Fruit Preserves Quick-Breads Tortes-finished Yeast-Bread Yeast-Bread-Rolls Yeast-Bread-Sweet

Chefmom's Almond Lace Cookies

Recipe Link: http://home.beseen.com/hobbies/circuitsurfer/welcome.html

List of Ingredients




3 Tablespoon unsalted butter, melted and cooled
1/4 cup packed light brown sugar
2 Tablespoons granulated sugar
2 Tablespoons light corn syrup
1 scant cup chopped slivered almonds

Recipe



In a small bowl, stir all the ingredients except the oats until smooth and the sugar is dissolved. Stir in the nuts to coat well. Cover with plastic wrap and chill until the mixture is firm.

Preheat the oven to 325°. I use my #100 cookie scoop to drop out 4 to 6 cookies on one sheet pan. Either grease the pan, or use parchment or a silpat to line the pan. For a smaller cookie, I scoop the batter and then cut the amount in half and shape into a round ball. Press the ball flat on the sheet pan, and remember to leave plenty of room, these cookie spread completely flat!

Bake approximately 6 to 8 minutes until the cookie is evenly golden, but not too dark in color. Be careful, these cookies will quickly burn. If you are shaping the cookies, allow to cool about 30 seconds, until the cookie is firm enough to lift off the pan, but not crisp yet, lightly lift the edges with a small butter knife or spatula and lift up and shape immediately. They will crisp in just one or two minutes out of the oven. If you want your cookies flat, then allow to cool on the pan and then lift off.

These cookies are not for long term storage. They will do okay for a day or two in single layers with parchment paper in between the layers packed in a tupperware container. The batter lasts for a week or two in the refrigerator, so just bake them as you need them instead of storing the baked cookie.

For a fancier, yet simple presentation, melt semi-sweet chocolate and spread thinly over the flat side of the baked and cooled cookie. Set aside for the chocolate to set up.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
A Note from Chefmom.....
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This recipe is not a complicated one, it takes only minutes to put together, a short stay in the refrigerator to chill, and a close eye in the oven. The result is a delicate, crunchy, almost candy-like cookie that is paper thin, yet full of flavor. If you work quickly, the cookie can be carefully removed from the hot sheet pan and formed over a small bowl or cup to shape a cookie dessert bowl...just like the pros!!

For those of you who are wondering, this recipe is the same as my Oatmeal Lace Cookies, I use light corn syrup and light brown sugar with the almonds for a different flavor, but the result is the same.

This cookie is a favorite of mine, I like to roll the hot cookie around a dowel rod to make a cigar shape. Then dip the edges in melted chocolate to finish. With this presentation they stack on a cookie tray better than laying flat. I always make this cookie at the Holidays, it is quick and simple, yet elegant at the same time. Try it and you just might add it to your list of "must haves"!!