Lace Cookies

In deciding to make something different I opted to try lace cookies, two varieties.  The first batch I followed a recipe online and the second I decided to create on my own.

 

 

Oatmeal Lace Cookies

 

BATCH #1 OATMEAL LACE COOKIES

  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla
  • pinch salt
  • 1 1/4 cups quick oats
  • 3 T spelt flour

1. Preheat oven to 350°.

2. In a small pot, melt the butter with the brown sugar, vanilla and salt.  Put the oats and flour into a mixing bowl and add the butter-sugar mixture.  Drop large spoonfuls 3″ apart onto a baking sheet lined with a silicone baking mat or parchment paper.  Lightly flatten each cookie so that it’s about 2″ in diameter.

3. Bake for 8-12 minutes, until the cookies are bubbly and golden.  Let cool completely on the sheets before removing.  Makes about 2 dozen cookies.

These were incredibly easy and turned out perfect.  As I mentioned I found this recipe online.  And what a great start to making lace cookies.  Their texture was somewhat firm, rather than being super crumbly!

 

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Almond Orange Lace Cookies

 

BATCH #2 ALMOND ORANGE LACE COOKIES

  • 3/4 c butter
  • 1 1/2 c food processes slivered almonds
  • 1/4 c quick oats
  • 1 c sugar
  • 3 T spelt flour
  • zest of 1 orange
  • 1/2 t salt
  • 1 t almond extract
  • 1 large egg, beaten to blend

A quick note: originally I had less flour, less sugar, and didn’t have the oats or almond extract.  The first batch baked out super super thin and were ridiculously fragile.  So I added the oats and then almond extract for a flavor boost.  I also made them smaller than the first batch, which turned out perfect!  Next time I will use light brown sugar instead of cane sugar.

1. Preheat oven to 325°.

2. Stir butter in a heavy saucepan over low-medium heat until melted.  Then remove from heat.

3. To the butter, stir in the nuts, oats, sugar, flour, orange peel, salt, and almond extract.  Then stir in the beaten egg.

4. On a silicone or parchment lined baking sheet, drop 1 teaspoon of the batter, spacing about 3″ apart.  No need to flatten these.

5. Bake ~15 minutes until cookies are browned.

6. Let cool slightly and remove to a cooling rack to cool completely.

 

My verdict: I like the oatmeal texture better from batch #1 but the flavor better from batch #2.  So take batch one and add some orange zest and almond extract!  No need to use the egg, as in batch #1.  And as many recipes call for corn syrup, again there is no need!

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