Holiday Almond Lace Cookies Food

HONEY-ALMOND LACE COOKIES

Steps:

• Combine the butter, honey, and brown sugar in a small saucepan, over medium heat, and cook, stirring frequently, until the mixture is bubbly and smooth, about 5 minutes. Stir in the almonds, salt, and vanilla and cook 1 minute more.
• Remove the pan from the heat and stir in the flour until smooth. Let cool slightly. Refrigerate until the batter sets up, at least 1 hour.
• Heat oven to 350 degrees F and arrange racks in upper and lower third.
• Line 2 baking sheets with parchment paper and drop the batter by rounded teaspoonfuls onto prepared baking sheets, leaving 3 to 4 inches space between each. Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes. Remove from oven and let cool on baking sheet. Repeat until all of the batter is used.
• When cookies are cool, melt the chocolate over medium-low heat, in a small saucepan, until smooth. Dip half of each cookie in the chocolate, scrape off excess, and set on a cooling rack to dry. Refrigerate for 10 to 15 minutes to set up.

ALMOND LACE COOKIES

Steps:

• Heat oven to 375 degrees. Line a baking sheet with parchment. In a small saucepan over medium heat, combine butter, cream, and orange liqueur. When butter has melted, stir in remaining ingredients with a wooden spoon. Cook until gently bubbling, 2 to 3 minutes. Remove from heat, and keep warm.
• Place 5 half teaspoons of batter 1 1/2 inches apart on prepared baking sheet (this is as many as you can mold while hot). Bake until lightly browned and crisp, 6 to 7 minutes.
• Remove from oven, and let sit for 1 to 2 minutes. Working quickly, lay each cookie over a cone-shaped object (we used a water-cooler cup), pressing edges together. Alternatively, roll cookies around the handle of a wooden spoon, pressing the edges together to form a cylinder. Continue baking and forming cookies until batter is used up. Place cookies on a wire rack to cool.

ALMOND LACE COOKIES

Steps:

• In a large bowl mix together the sugar, flour and almonds.
• Stir in the egg white, butter and vanilla until blended.
• Drop dough by tablespoonfuls 3" apart on parchment lined baking sheets.
• Bake in a preheated oven for 10-12 minutes.
• Let cool on the baking sheets and then remove from paper.
• Store in an airtight container.

ALMOND LACE COOKIES

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.)

LACY ALMOND-ORANGE COOKIES

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. Line 2 baking sheets with parchment paper. In a food processor, pulse almonds and anise seed until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest. Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, on sheets. Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.

HOLIDAY ALMOND LACE COOKIES

Steps:

• Chop or grind almonds finely. Add butter and sugar; blend. Add flour, milk and vanilla; blend well.
• Using a buttered baking sheet, drop the batter by teaspoons into small rounds-2 inches apart. Sprinkle colored sugar on the cookies 2 1/2 minutes in baking.
• Bake in a preheated oven 375°F oven, 4 to 5 minutes or until golden brown.

ALMOND LACE COOKIES

Steps:

• Preheat oven to 375 degrees. In a heavy saucepan over medium-low heat, mix the corn syrup butter and sugar. Stir until the butter has melted. Remove from heat, and stir in the rest of the ingredients.
• Drop level half-teaspoons of the batter 3 inches apart on baking sheets lined with parchment. Bake about 5 minutes, or until the cookies are lightly browned. Watch carefully, opening the oven door if necessary, to be sure the cookies don't burn.
• Remove the baking sheets from the oven, and immediately transfer the parchment paper to a cool, flat surface. Allow to rest for a few minutes, and transfer to a rack to cool completely.