Lace Cookies

I've always admired these delicate and delicious cookies, but didn't know they are so easy to make! They are similar in flavor to toffee, but melt in your mouth.

Each cookie has only a half-teaspoon of batter, which creates a thin, crisp, lacey cookie as it bubbles in the oven. I like them because it looks to your eye like you are eating a whole cookie, but it's hardly anything!

I've made this recipe with almonds, but you can add any type of nut or dried fruit, or flaked coconut I think would be good.

A Florentine cookie is a lace cookie coated with chocolate on the bottom. I think these cookies are too delicate to try that. But if you would like, melt some chocolate chips sweetened with barley malt syrup or evaporated cane juice and drizzle chocolate over the tops. That would be wonderful!

One tip: I baked these cookies in Florida on a day when the humidity was 85%. Though the cookies were crisp when they came from the oven, within an hour they were soft. So I suggest making these in a dry environment and not on a rainy day. Or put them in an air-tight container the instant they are cool.

I've given you the option of brown rice syrup or evaporated cane juice in this recipe. I tested them both. You could try other sweeteners, but it has to be one with the ability to "crack" like refined white sugar. Xylitol, stevia, vegetable glycerin, agave, and date sugar won't work. Honey didn't work for me, but maple syrup might.

makes 2 dozen small cookies

3 tablespoons butter
1/4 cup unrefined cane sugar (such as Sucanat or Rapadura) or brown rice syrup
1 tablespoon heavy cream
1 tablespoon flour
1/4 cup chopped almonds

1. Preheat the oven to 275 degrees.
2. Place a silicone baking sheet or parchment paper in a cookie sheet.
3. Melt the butter in a small saucepan over medium heat.
4. Add the sweetener and cream.
5. Cook, stirring constantly with a wooden spoon, until the mixture just begins to boil.
6. Remove from heat and stir in the flour, then the almonds.
7. Place twelve half-teaspoons of batter on the cookie sheet, about 2 inches apart.
8. Bake until golden brown, about 12-15 minutes. Don't let them burn, but do let them bake beyond the point where they start to bubble.
9. Remove the cookies from the oven and let them cool for about 5 minutes. The longer you let them rest, the crisper they will become. You can fold or roll these cookies into shapes while they are still warm. But you have to let them sit for a few minutes. Don't touch them when they first come out of the oven. They are very hot and can burn your skin. When they are completely cooled, it is very easy to just bend the silicone baking sheet or parchment paper and the cookies will come right off.