Finish Lace Cookies Food

LACE COOKIES

Steps:

• Combine oats, sugar, flour, and salt; mix well.
• Stir in remaining ingredients.
• Drop by 1/2 teaspoonfuls 3 inches apart onto aluminum foil-lined cookie sheets.
• Bake at 350 degrees F for 6 to 8 minutes or until edges are brown.
• Cool completely before removing.

LACE COOKIES (FLORENTINE COOKIES)

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.

GRANDMA'S LACE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
• Drop teaspoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

LACE COOKIES

Steps:

• In a food processor, combine chopped pecans and sugar; cover and process until nuts are ground. Transfer to a small bowl; add flour, baking powder and salt. In a bowl beat egg; add butter and vanilla. Stir into pecan mixture. , Drop by teaspoonfuls about 3 in. apart onto lightly greased foil-lined baking sheets. Place a pecan half in the center of each cookie. Bake at 325° for 8-10 minutes or until golden brown and lacy. Allow cookies to cool completely before carefully removing from foil.

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.

LACE COOKIES

Steps:

• Heat oven to 350 degrees. Mix all ingredients in a bowl until well combined. Line baking sheets with parchment paper or no-stick aluminum foil. Drop batter 3/4-tsp. at a time on baking sheet, leaving plenty of space between each. Cookies will spread to 4 or 5 inches in diameter when baked.
• Bake 10 to 12 minutes, until thin and golden. Check early to make sure they don't overbrown. Line a wire rack with wax paper. Carefully remove cookies from baking sheet. They will be sticky, and a thin, metal spatula works best. Gently transfer to wax paper on wire rack and let cool.

LACE COOKIES

Steps:

• Combine the first 4 ingredients; mix well.
• Stir in remaining ingredients.
• Drop by 1/2 teaspoon 3 inches apart onto aluminum foil-lined cookie sheets.
• Bake at 350° for 6 to 8 minutes, or until edges are brown.
• Cool completely before removing.

LACE COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl mix dry ingredients together.
• Pour melted butter over dry ingredients.
• Add egg and vanilla extract.
• Drop by 1/2 teaspoons onto cookie sheets lined with aluminum foil, shiny side up.
• Bake for 12 minutes.
• Cool on foil then peel foil from cookies.

BUTTERY LACE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, sugar, flour and baking powder. Add eggs, one at a time, beating well after each addition. Beat in extracts. Stir in butter and pecans. , Drop by teaspoonfuls 3 in. apart onto lightly greased foil-lined baking sheets. Bake 10-12 minutes or until lacy and golden brown. Cool completely on pans before carefully removing to wire racks.

IRISH LACE COOKIES

Steps:

• Using electric mixer and paddle attachment, beat first 5 ingredients in large bowl until light and fluffy. Add oatmeal, flour and salt. Beat just until soft dough forms. Transfer dough to waxed paper; shape dough into ball. Refrigerate until firm, about 30 minutes.
• Preheat oven to 350°F Line baking sheet with parchment paper. Using 1 tablespoons dough for each, shape dough into twelve balls. Place 3 balls on prepared baking sheet, spacing evenly apart. Flatten dough balls with your palms. Bake until golden brown and "lacy", about 10 minutes. Cool cookies on baking sheet until firm, about 2 minutes. Using metal spatula, transfer cookies to rack and cool completely. Repeat with remaining dough balls,.

LACE COOKIES WITH CHOCOLATE MIDDLES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the oats, flour and salt; gradually add to creamed mixture and mix well., Drop by 1-1/2-inch scoops 4 inches apart onto parchment paper-lined baking sheets. , Bake at 350° for 8-10 minutes or until golden brown. Cool completely on pans before carefully removing to wire racks., Spread melted chocolate on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.

FINISH LACE COOKIES

Steps:

• Blend together oats and butter.
• Stir the remaining ingredients together and add.
• You might need to add a little more flour or a tsp of water.
• Drop cookies on sheet and bake at 180°C (350°F) for 10 to 15 minutes.
• Note: You can also use only 50 grams butter and use cold brewed coffee to give the cookies a different taste. I also have made a chocolate version by folding in 1/2 chocolate chips.