Lace Cookies

Well, here it is everyone: Valentine’s Day.  Whether you plan to spend the day dressed head to toe in red and pink while shooting love arrows at everyone or if you plan to wear all black and hate the opposite sex with voodoo dolls, these cookies can make your day even better.

These cookies are paper thin, crispy on the outer edges and chewy in the middle.  They are buttery, cinnamon-y, and chocolate-y.  Trust me, I am not the biggest fan of cookies in general, but these cookies are addicting.  It is my personal belief that it is humanly impossible just to have one.  But since they have holes in them and mostly consist of air, calories don’t matter.  And it’s Valentine’s Day so eating lots of sweet is mandatory.

Here is my big thrill of the day: besides having a late lab tonight, our department is having a free lunch!  So I will be spending Valentine’s Day at school, eating a free lunch, and coming home to a few treats I have made for myself.

LACE COOKIES
Adapted from a Friend
INGREDIENTS

1/2 cup all purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup old fashioned oats
1/3 cup butter melted
2 tablespoons heavy cream
2 tablespoons corn syrup
1 teaspoon vanilla extract
4-6 ounces melting chocolate

INGREDIENTS

Preheat oven to 375°F.  Line two baking sheets with parchment paper.

In a bowl combine flour, sugar, cinnamon, baking powder, salt and heavy cream.  In a second bowl, whisk butter, heavy cream, corn syrup and vanilla extract together.  Slowly stir in dry ingredients.

Drop 3/4 teaspoon size cookies on baking sheet.  The cookies will spread a lot, so space them several inches apart, about 9 cookies per sheet.  Bake for 5-9 minutes, watching carefully.  Cookies are done when they are golden colored.  Cool on baking sheet for 2 minutes.  Transfer to wire rack and cool completely.  Repeat with remaining batter.

Melt chocolate in a double boiler.  Line several cookies on parchment paper in a single layer. Drizzle chocolate on top of cookies.  Chill for 5-7 minutes until chocolate is set.  Transfer to airtight container.  Repeat with remaining cookies.

Makes approximately 36 cookies.

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