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Wednesday, November 24, 2010

Christmas Cookies 2010 - Lace Cookies

Before I start on Thanskgiving cooking and then clean my kitchen well for tomorrow, I decided to go ahead and make a couple of batches of cookies to freeze for Christmas cookie platters that we'll be sharing with friends in a few weeks.

First up, I decided to try a couple of Lace Cookie recipes.  The "lace" comes from the fact that as they spread out and cook they get little "lace-like" holes in them. They're fragile and crispy.  I got both of these recipes from Mississippi Magazine.  These were easy recipes and the cookies freeze well so they're great for doing ahead of time.

First up - "Drop-and-Bake Lace Cookies" (see recipes below)

I dissolved two kinds of sugar over high heat.

Then added in dry ingredients and finely chopped pecans.

After baking for 8 minutes, they're ready to cool.  The boys loved these cookies.  I should have doubled the recipe!

Next up were "Oatmeal Lace Cookies".   

Here's the mix - no cooking needed.

The recipe recommended measuring out 1/2 tsp cookies onto a baking sheet.  To me, these cookies were too small. 

So the remaining batches I did by the tablespoon-full and they were better. 

If you have the patience you can take the half-way-cooled cookies and wrap them around the handle of a wooden spoon and then fill the cookie, canoli-style, with different flavors of frosting.  I just went with the flat cookie.  I figured they'd be less fragile to store in the freezer.

Can't wait for the boys to get home from school and let me know what they thought of this version of the Lace Cookie.  Knowing them, these versions will be a hit!

Drop-and-Bake Lace Cookies
4 Tbsp unsalted butter
1/4 c granulated sugar
1/4 c light brown sugar
2 Tbsp heavy cream
1/3 c very finely chopped pecans
1/4 c all-purpose flour
1/4 tsp salt
**Yield 3 dozen cookies

Combine butter, sugars, and cream in a saucepan and boil for about 1 minute to dissolve the sugars.  Remove from heat and stir in the pecans, flour, and salt.  Drop teaspoonfuls of the warm batter onto parchment or silicone lined baking sheets.  Bake at 350 for 8-10 minutes.  Cool on a wire rack.

Oatmeal Lace Cookies
1/2 c all-purpose flour
1/4 tsp baking powder
1/2 c sugar
1/2 c quick-cooking oats
2 Tbsp heavy cream
2 Tbsp light corn syrup
1/3 c unsalted butter, melted
2 tsps vanilla
frosting to fill cookies if wrapping around a wooden spoon
**Yield 3 dozen cookies

Combine flour, baking powder, and sugar.  Add oats, cream, syrup, butter, and vanilla.  Mix well.  Drop onto buttered/foil-lined (I used silicone instead) baking sheets.  Bake 6-8 minutes at 375.  If wrapping half-cooled cookies around a wooden spoon, be sure it is well sprayed with Pam.  Cook on a wire rack.


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