Best Lacey Almond Cookies Recipes

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LACEY ALMOND COOKIES



Lacey Almond Cookies image

I adapted these cookie from BH&G mag, they had you make them into sandwiches but I thought it too sweet, so I 1/2'd the recipe and left them the way they were! I have made them teice in the month I have had the recipe and everyone begs for more!

Provided by pooknnook

Categories     Dessert

Time 21m

Yield 15 cookies

Number Of Ingredients 9

1/2 cup oats
1/2 cup sugar
1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1 egg, beaten divided
1/2 cup butter, melted
1 teaspoon vanilla
1/2 cup sliced almonds

Steps:

  • Preheat oven to 325, line cookie sheet with parchment paper or non stick foil.
  • Mix oats, sugar, flour, salt, baking powder, 1/2 of egg, butter, and vanilla. Mix until well combined. Add almonds.
  • Drop by teaspoons 3 inches apart (they spread).
  • Bake for 10-12 mins, edges should be slightly browned.
  • Let cool then peel from paper/foil.

DARK CHOCOLATE ALMOND LACEY COOKIES



Dark Chocolate Almond Lacey Cookies image

Number Of Ingredients 0

Steps:

  • Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.Pulse the almonds in a food processor until finely chopped. In a separate bowl stir together the nuts, flour, and salt in a large bowl.Combine the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is dissolved. Boil for 1 minute. Remove from heat and stir in the vanilla, then pour into almond mixture and stir to combine. Place in the refrigerator to cool, about 30 minutes.Scoop rounded teaspoons (they should be itty bitty!) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, about 10 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.Melt chocolate in a microwave proof bowl for 30 seconds. Stir. Repeat until the chocolate is fully melted. Pair up cookies of equal size. Spread chocolate onto one cookie and press carefully together with another cookie. Repeat with remaining cookie pairs. Let cool, and store in an airtight container.Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 397

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