Name: Lace Cookies
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 3/4 c. (105 g.) whole blanched almonds -; 1/4 c. (30 g.) all-purpose flour -; 1/2 tsp. kosher salt -; 6 tbsp. (85 g.) unsalted butter -; 1/2 c. (105 g.) packed light brown sugar -; 1/4 c. (55 g.) heavy cream -; 1/4 c. (50 g.) granulated sugar -; 1 tsp. pure vanilla extract -; 1 c. (170 g.) chocolate chips, melted (optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lace Cookies

1. 3/4 c. (105 g.) whole blanched almonds -

2. 1/4 c. (30 g.) all-purpose flour -

3. 1/2 tsp. kosher salt -

4. 6 tbsp. (85 g.) unsalted butter -

5. 1/2 c. (105 g.) packed light brown sugar -

6. 1/4 c. (55 g.) heavy cream -

7. 1/4 c. (50 g.) granulated sugar -

8. 1 tsp. pure vanilla extract -

9. 1 c. (170 g.) chocolate chips, melted (optional) -

How to cook deliciously - Lace Cookies

1. Stage

Preheat oven to 350° and line 2 baking sheets with parchment. In a food processor, pulse almonds until finely chopped but not so fine they turn into flour. Transfer to a medium bowl and whisk in flour and salt.

2. Stage

In a medium saucepan over medium heat, melt butter, brown sugar, cream, and granulated sugar, stirring constantly. Bring to a boil and cook 1 minute. Remove from heat and stir in vanilla. Whisk in dry ingredients, then let cool 5 minutes.

3. Stage

Using a teaspoon measuring spoon, spoon batter onto prepared baking sheets, spacing 3" apart.

4. Stage

Bake until golden and batter has spread into a lacey pattern, 6 to 8 minutes. Let cool on baking sheets 5 minutes. Peel cookies from parchment, transfer to a wire rack, and let cool completely (they will continue to crisp as they cool).

5. Stage

If desired, spread backs of cookies with chocolate or drizzle over tops. Refrigerate to harden chocolate, about 20 minutes.

6. Stage

Make Ahead: Cookies can be made 3 days ahead. Store in an airtight container at room temperature.