Photo: Honey-Almond Lace Cookies Recipe
Ingredients
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup honey
- 1/2 cup packed light brown sugar
- 1 cup toasted sliced almonds
- 1/4 teaspoon table salt
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 4 ounces bittersweet chocolate, finely chopped
Directions
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.
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By Chef #1369070
Mandeville, LA
on December 15, 2012
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Excellent lace cookies. I did follow the recipe to the letter execpt for the vanilla--I like the Mexican vanilla better and I did blot the cookies on a paper towel like other reviewers mentioned. Slow going having to bake 6 at a time but patience paid off. These are really good! I also agree with other reviewers--brush with chocolate rather than dip and you'll get better results. It's a keeper for me!
By cdblount1970_10...
Augusta, GA
on January 01, 2011
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These were really good, I didn't read it properly, I used a tablespoon and they really spreaded but they were good! Next time, I will do with tomkathy said, wait until they're soften up some and then roll them into a ball. Very tasty!
By tomkathy_1_2337662
Klamath Falls, OR
on December 25, 2010
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How I did it: Made the recipe and then placed pan and batter in the refrigerator. The next day, I let the pan sit out for 1/2 hour to soften the batter. I used a teaspoon to dig out the same sized portions, then rolled them into a ball. (This makes approximately a 4 inch cookie.
I baked them for 8 minutes on parchment paper until brown and bubbly. I let the cookies sit on the cookie sheet until I could begin to slide a metal spatula under the cookie without distorting it. I placed each cookie on a paper towel for 2 seconds, pressed with another paper towel on top of the cookie, then lifted the cookie onto a rack. I repeated this for the whole batch.
I melted the chips in the microwave, then carefully brushed half the back of each cookie with the warm chocolate. I placed the cookies on waxed paper and placed them in the refrigerator to solidify the chocolate.
Read all 31 reviews