French Lace Cookies
Lace cookies are thin and crisp and can be formed into lots of different shapes.
INGREDIENTS | YIELDS 36 COOKIES
- 1 cup butter, softened
- ⅔ cup brown sugar
- ⅔¨M ⅓ cup granulated sugar
- ⅔¨M ⅓ cup dark corn syrup
- ⅓ cup honey
- 2 cups all-purpose flour
- ½ cup ground oatmeal
- 1 ½ cups finely chopped almonds
- 2 teaspoons vanilla
Preheat oven to 350°F. Line cookie sheets with foil or parchment paper, or use Silpat liners.
In large saucepan, combine butter, brown sugar, granulated sugar, corn syrup, and honey over medium heat. Bring to a boil, stirring occasionally.
Meanwhile, combine flour, ground oatmeal, and almonds and mix well. Stir into the butter mixture and bring to another boil.
Remove from heat and stir in vanilla. Drop mixture by teaspoons onto prepared cookie sheets, leaving at least 3 inches around each cookie to allow for spreading.
Bake cookies for 6–10 minutes until golden brown and bubbly. Let cookies stand for 1 minute, then remove from sheet and shape. If not shaping, let the cookies cool on the pan for 2–3 minutes, then place on wire racks to cool.
You can shape these cookies in many different ways. When they're still pliable, press into greased muffin cups or on the greased outsides of custard cups. Or you can roll the warm cookies around a rolling pin, or around a cone form. Fill the cups or cylinders or cones with pudding, ice cream, or cheesecake filling.