Lacy Wafers Food

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.

BELGIAN CHOCOLATE LACE WAFERS

Steps:

• Stir together flour and nuts. In a 1-quart saucepan, stir together next 3 ingredients. Stirring constantly, bring to boil over medium heat. Remove. Stir in flour mixture until well blended.
• Drop by slightly rounded teaspoonfuls in oval shape 3" apart onto foil-lined cookie sheet. Spread evenly with rubber spatula to 1/2" by 1 1/2" oval.
• Bake at 350°F 4-5 minutes or until golden brown. Cool completely on foil on rack. Peel foil from cookies.
• Place cookies, 1 at a time, top side down on cookie sheet. Return to oven 1 to 2 minutes or until soft.
• Roll into cylinder shape starting on long side. Cool on rack.
• Spread 1 end of each cookie with melted chocolate. Allow chocolate to set or eat it as-is.
• May be stored in tightly covered container up to 1 week.

LACY OAT SANDWICH WAFERS

Steps:

• Line a baking sheet with parchment or foil; set aside. In a saucepan, melt butter over low heat. Remove from the heat. Stir in the oats, sugar, flour, milk and corn syrup; mix well. , Drop by teaspoonfuls 2 in. apart onto prepared baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Cool completely; peel cookies off paper. Spread melted chocolate on the bottom of half of the cookies; top with remaining cookies.

LACE COOKIES

Steps:

• Heat oven to 375° F.
• In a medium saucepan, heat the butter, sugars, corn syrup, and salt over medium-low heat, stirring occasionally, until smooth. Remove from heat and mix in the flour and almonds just until incorporated.
• Drop level teaspoons of the batter onto parchment-lined baking sheets, spacing them 4 inches apart. Bake until golden brown, 6 to 8 minutes.
• Cool on the baking sheets until firm, 8 to 10 minutes, then transfer to wire racks to cool completely.

LACY WAFERS

Steps:

• Combine syrup, shortening, and sugar in a saucepan.
• Stir constantly over moderate heat until mixture just starts to boil.
• Remove from heat and stir in four and nuts.
• Drop mixture by teaspoons onto greased cookie sheets.
• Bake only four to six cookies at a time.
• Allow two inches between cookies as they spread during baking.
• Bake at 375 F until edges of cookies are lightly browned (approximately 5 minutes).
• Remove from oven and cool 30 seconds.
• While cookie is still hot, roll up in a cigar shape.
• If cookies become too hard to roll, place them back in oven until soft.
• When cookies are completely cool, dip ends into melted chocolate and then sprinkles.
• Let stand until cool.
• Store in airtight container with a lid.
• They keep for several weeks.

LACY OAT SANDWICH WAFERS

Steps:

• Line a baking sheet with parchment paper or foil; set aside. In a saucepan, melt butter over low heat. Remove from the heat. Stir in the oats, sugar, flour, milk, and corn syrup; mix well.
• Drop by teaspoonfuls 2 in. apart onto prepared baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Cool completely; peel cookies off paper or foil. Spread melted chocolate on the bottom of half of the cookies; top with remaining cookies.