Lacey Cookies Recipes

GRANDMA'S LACE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
• Drop teaspoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

LACE COOKIES

Steps:

• Combine oats, sugar, flour, and salt; mix well.
• Stir in remaining ingredients.
• Drop by 1/2 teaspoonfuls 3 inches apart onto aluminum foil-lined cookie sheets.
• Bake at 350 degrees F for 6 to 8 minutes or until edges are brown.
• Cool completely before removing.

LACE COOKIES

Steps:

• In a food processor, combine chopped pecans and sugar; cover and process until nuts are ground. Transfer to a small bowl; add flour, baking powder and salt. In a bowl beat egg; add butter and vanilla. Stir into pecan mixture. , Drop by teaspoonfuls about 3 in. apart onto lightly greased foil-lined baking sheets. Place a pecan half in the center of each cookie. Bake at 325° for 8-10 minutes or until golden brown and lacy. Allow cookies to cool completely before carefully removing from foil.

OATMEAL LACE COOKIES

Steps:

• Preheat the oven to 350F: Line a baking sheet with parchment paper.

LACEY COOKIES RECIPE

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside. In a food processor, process the pecans until finely ground. You should end up with 1/2 cup of ground pecans. Set aside. In a medium saucepan, combine the butter, sugar and honey over medium heat. Cook, stirring, until the butter is melted and the sugar is dissolved. Bring just to a boil and then remove from the heat. Stir in the ground pecans, flour, salt and vanilla until just combined. Let the batter cool for 4-5 minutes. Drop by the teaspoonful onto the prepared baking sheet, leaving at least 3 inches between the cookies. You should have 6-8 per baking sheet. Bake for 10-12 minutes, or until they are evenly browned. Let cool on the baking sheet for several minutes until they start to firm up and then transfer the cookies to a wire rack to cool completely. In a small bowl, melt the chocolate chips in the microwave at 50% power, stirring after every 30 seconds until almost completely melted. Continue stirring until the chocolate is totally melted and then drizzle it over the cooled cookies. Let the chocolate set and then store the cookies in an airtight container at room temperature for 3-5 days.

LACE COOKIES

Steps:

• Heat oven to 375° F.
• In a medium saucepan, heat the butter, sugars, corn syrup, and salt over medium-low heat, stirring occasionally, until smooth. Remove from heat and mix in the flour and almonds just until incorporated.
• Drop level teaspoons of the batter onto parchment-lined baking sheets, spacing them 4 inches apart. Bake until golden brown, 6 to 8 minutes.
• Cool on the baking sheets until firm, 8 to 10 minutes, then transfer to wire racks to cool completely.

LACY NUT COOKIES

Steps:

• Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy. With the mixer running, add the corn syrup. Reduce speed to low; add bread flour, and mix to combine. Add the nuts, and mix to combine.
• Place a 12-by-16-inch piece of parchment on a clean work surface. Spoon the dough across the middle of the parchment. Fold parchment over dough, and, using a ruler, press dough into a neat log, and roll until even. Chill log in refrigerator for at least 30 minutes.
• Line two baking sheets with parchment. Remove the parchment from the log, and slice into 1/2-inch-thick rounds. Place rounds on baking sheets, spaced 3 inches apart. Bake until golden brown and lacy, 15 to 20 minutes, rotating halfway through. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough.

LACE COOKIES WITH CHOCOLATE (FLORENTINE COOKIES)

Steps:

• Place 1 1/2 cups of whole raw almonds into a food processor and pulse them on high speed until they chop up into fine crumbs. Then set them aside.
• In a medium saucepan add 1/2 cup unsalted butter, 3/4 cup brown sugar, and 1/4 cup honey. Stir using a metal whisk.
• Once it comes to a boil, turn the heat off and remove the saucepan from the heat.
• Then stir in 1/2 teaspoon vanilla extract and 3 tbsp all-purpose flour.
• Now, use a spatula to mix in the finely chopped almonds. 
• Then scoop out about 1/2 tablespoon-sized scoops of the cookie dough onto a baking sheet lined with a silicone mat. If you don't have a silicone mat, parchment paper works too. But the mats will result in more even baking.
• Make sure to place each scoop of the lace cookie dough at least 3 inches apart. They will spread a lot when they bake.
• Now preheat your oven to 325 degrees Fahrenheit. Then take each piece of cookie batter and roll it out to a ball, and place it half onto the baking sheet.
• Place each baking sheet in the center rack (one at a time). Then bake for 8 minutes making sure to turn once after 4 minutes.
• While the cookies are looking, melt 1 1/2 cups of semisweet chocolate in a microwave-safe bowl until fully melted. Always be sure to do this in intervals with stirring in between to avoid scorching the chocolate.
• Now take 1 Florentine cookie and gently spread a little bit of the melted chocolate on the back of it, then place a similar sized cookie on top. So you want the back of each cookie to sandwich the chocolate in between them.
• Let the chocolate set for about 1-2 hours before serving.

OATMEAL LACE COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white.
• Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely.
• Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on the cookies and let set, about 30 minutes.