White Chocolate Lace Cups Recipes

WHITE CHOCOLATE FLORENTINE COOKIES

Steps:

• Position oven rack in the center of the oven. Preheat oven to 325°F/163°C. Line a large 17 x 12 inch (43 x 30 cm) baking or cookie sheet with parchment paper or a silicone mat.
• To peel the almonds: Over high heat, bring a saucepan of water to a boil.Add the almonds and boil for 1 minute (no longer because they will soften). Drain and rinse with cold water to cool and stop them from cooking. Spread onto a towel and rub them until the peels come off. Dry well.
• Add the peeled almonds to a food processor or blender and pulse until finely chopped.
• In a mixing bowl, stir together the almonds, flour and dried orange.
• To a small saucepan add the sugar, cream, corn syrup and butter. Cook over medium heat, stirring occasionally until the mixture comes to a rolling boil and the sugar is completely dissolved. Continue to simmer for 1 minute.
• Remove from the heat and add the mixture to the almond mix along with the vanilla. Stir until combined. Allow to cool until it is cool enough to handle, about 15 minutes.
• Using a teaspoon measuring spoon, portion out 1 teaspoon of dough and roll into a ball using your hands. Roll the balls as round as you can, this will ensure nice round cookies. If the dough seems dry and crumbly, simply put a ball of the dough your warm hand it will soften so you can shape.
• Place the dough balls 6-inches (15 cm) apart on the prepared baking sheet. They spread to 3-inches (7 ½ cm) in diameter. You'll need to work in batches to fit them your baking sheet without melting into each other.
• Bake for 10-12 minutes or until golden brown. If they join together, use a sharp knife to separate while they are hot and soft on the baking sheet as they will harden very quickly.
• Remove from the oven and allow to cool on the baking sheet for 2 minutes until they are no longer soft, then transfer to a cooling rack. Repeat with the remaining dough.
• In a microwave safe bowl, add the chocolate and microwave in 10 second increments, stirring in between until melted. Be careful not to burn.
• Take a cooled cookie, spread the chocolate on one side, take another cookie and make a sandwich, press carefully as they are delicate. Repeat with all cookies.
• If you would like to drizzle chocolate on the top, put the melted chocolate into a small ziptop bag. Snip of a very tiny piece of the corner and this will allow you to get the perfect drizzle.
• Allow the cookies to cool and store in an air tight container in the refrigerator for up to 2 weeks.

WHITE CHOCOLATE LACE CUPS

Steps:

• Line a muffin tin with a piece of aluminum foil for each cup. Place in freezer for 5 minute.
• Microwave chips in a small microwaveable bowl until chips are melted. (This can be done on a double boiler too).
• In prepared muffin cups, place a heaping teaspoon of melted chocolate and coat the bottoms and up the sides. Freeze 5-10 minutes.
• Carefully remove chocolate foil cups from pan. Peel off and discard foil.
• Spoon Whipped Topping into chocolate cups and top with fruit.

CHOCOLATE LACE COOKIES

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.

CHOCOLATE LACE SANDWICH COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down.
• Beat melted butter, white sugar, and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Stir oats, pecans, and baking powder into the batter.
• Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart; batter will spread out very thinly while baking.
• Bake in the preheated oven, watching very carefully, until edges just start to brown, 6 to 8 minutes. Keep cookies on the baking sheets; they will finish baking as they cool and harden. Cool completely before removing from the baking sheets, at least 10 minutes.
• Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.