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COOKIES - Honey-Almond Lace Cookies
Nb persons: 0
Yield: 50 cookies
Preparation time:
Total time:
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| Honey-Almond Lace Cookies Recipe courtesy Aida Mollenkamp 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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