CHOCOLATE LACE COOKIES
My mother and I make these elegant lace cookies filled with melted chocolate chips. Baking together is a delightful way to spend an afternoon. -Stacey B., Stillwater, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.
Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
FLORENTINES - CHOCOLATE ALMOND LACE COOKIES
Most people are in awe of these light, lacy cookies that you can get at the bakery, but assume are too difficult and delicate to make at home. Nonsense. These are the easiest thing to make and you can opt to take the partially cooled cookies and wrap them around the handle of a wooden spoon to create a tube. The tubes can be enjoyed as is, dipped partially in melted chocolate or filled with a whipped cream mixture to make a funky little cannoli confection.
Provided by DeSouter
Categories Drop Cookies
Time 45m
Yield 72 2 1/2
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F and line cookie sheets with aluminum foil.
- Cream the butter and sugar.
- Stir in the corn syrup and vanilla.
- Stir in the flour, salt, baking powder and cinnamon; add to the creamed mixture alternately with the milk.
- Blend until smooth and stir in the almonds. Drop by heaping MEASURING teaspoonfuls onto the foil-lined cookie sheets - 3 inches apart.
- Bake for 10 minutes until the edges are browned.
- Let cool completely on the foil.
- Then peel away the foil.
- Melt the oil and chocolate (of your choice).
- You can brush the bottom of each cookie with the chocolate or you can sandwich two cookies together.
- Place in a tightly covered container, but do not refrigerate.
- Place waxed paper between layers of Florentines.
Nutrition Facts : Calories 63.1, Fat 4.3, SaturatedFat 1.4, Cholesterol 3.5, Sodium 22.3, Carbohydrate 5.9, Fiber 0.7, Sugar 3.3, Protein 1.2
ALMOND LACE COOKIES
Provided by David Wells
Categories Cookies Nut Dessert Bake Christmas Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 18 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F and generously grease 2 large baking sheets.
- Cook brown sugar, butter, and corn syrup in a 1-quart saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then stir in flour and almonds.
- Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.) Cool cookies on sheet 1 to 2 minutes. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)
LACE COOKIES (FLORENTINE COOKIES)
These Florentine lace cookies are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list--just stack them up in a box and tie them with a bow!
Provided by Chef John
Time 2h20m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
- Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
- Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
- Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
- Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
- Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
- Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 22.1 g, Cholesterol 13.6 mg, Fat 13.9 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 13.2 mg, Sugar 18.4 g
LACEY ALMOND COOKIES
I adapted these cookie from BH&G mag, they had you make them into sandwiches but I thought it too sweet, so I 1/2'd the recipe and left them the way they were! I have made them teice in the month I have had the recipe and everyone begs for more!
Provided by pooknnook
Categories Dessert
Time 21m
Yield 15 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 325, line cookie sheet with parchment paper or non stick foil.
- Mix oats, sugar, flour, salt, baking powder, 1/2 of egg, butter, and vanilla. Mix until well combined. Add almonds.
- Drop by teaspoons 3 inches apart (they spread).
- Bake for 10-12 mins, edges should be slightly browned.
- Let cool then peel from paper/foil.
More about "dark chocolate almond lacey cookies recipes"
EASY LACE COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.5/5 (132)Category CookiesCuisine AmericanTotal Time 30 mins
- Melt butter in a medium saucepan on low heat. Once melted, add the brown sugar, almond flour, salt, and milk/corn syrup. Cook and whisk until sugar has dissolved and ingredients are completely combined, around 3-4 minutes. (Note: If melted butter is separating from the mixture, remove the pan from heat and vigorously whisk until it is all combined again. It will eventually come back together.)
- Remove from heat and whisk in vanilla extract. Mixture will be grainy and shiny. Allow cookie dough to sit and thicken for about 5-10 minutes as the oven preheats. The mixture will thicken as it cools down.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Drop scant teaspoonfuls of mixture 3 inches apart onto prepared baking sheets. Bake for 6-8 minutes until golden brown around the edges. The edges and centers will sizzle and bubble as the cookies bake!
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DARK CHOCOLATE ALMOND BUTTER COOKIES - SALLY'S BAKING …
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5/5 (4)Category CookiesCuisine AmericanTotal Time 30 mins
- Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the egg until beaten. Mix in the almond butter, then the brown sugar, baking soda, and cocoa powder. Mix everything together very well. Depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles. Fold in the chocolate chunks until combined.
- Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches – 6-7 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter– mine usually are– blot each with a paper towel. If using the sunflower seeds, press several into the tops of each cookie dough mound before baking.
- Bake for 9-10 minutes. The cookies will look very soft– that’s ok! For crispier cookies, bake up to 11-12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
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