Florentine fancies
Source of Recipe
First published in Chatelaine's 12/2002 issue
List of Ingredients
1/4 cup (50 mL) butter, preferably unsalted
1/3 cup (75 mL) granulated sugar
2 tbsp (30 mL) corn syrup
1/3 cup (75 mL) all-purpose flour
1/4 tsp (1 mL) vanilla
2 tbsp (30 mL) finely chopped slivered almonds
2 tbsp (30 mL) finely chopped dried cranberries
Recipe
1. Place oven rack in bottom third of oven. Preheat oven to 325F (160C). Line 2 baking sheets with parchment paper. Melt butter in a small saucepan set over medium heat, stirring often. Stir in sugar and corn syrup until mixed. Bring to a gentle boil, stirring occasionally. Remove from heat. Stir in flour and vanilla, followed by almonds and cranberries. Let cool 10 minutes. However, batter should still be slightly warm. Drop by scant teaspoonfuls (4 mL) onto prepared baking sheet at least 5 inches (12.5 cm) apart. Do this in batches, one sheet at a time.
2. Bake in bottom third of 325F (160C) oven until edges are golden and centres are set, from 5 to 8 minutes. Watch carefully, as some batches bake faster than others. Remove baking sheet to a heat-resistant surface. Cool cookies on sheet only 1 minute. Then, using a wide metal spatula, immediately lift cookies to a rack. Cool completely. Repeat with remaining batter. Cookies will keep well, stored between sheets of waxed paper in a tightly closed container, in a cool place up to 5 days.
Nutrients per cookie
0.4 g protein , 3 g fat , 7.9 g carbohydrates , 0.2 g fibre , 0.1 mg iron , 3 mg calcium , 59 calories , 3 mg sodium
Hot curves
For a fancier presentation, immediately remove hot cookies from sheet and drape over a rolling pin. Let rest on pin until cookies have set and are completely cool.
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