Nanci and I take part in a cookie swap every year with my girlfriends. I look forward to this every December. We all had a GREAT time chatting, drinking and of course eating! 11 of us attended and we all brought a dozen cookies for everyone who came plus and additional dozen to share at the party for dessert!
Yummy Cookies
Here we all are!
Top row - left to right Jennifer, Sharon, Christine, Heather, LeslieBottom row - left to right Laura, Andrea, Ellen, Regina, Nanci and Teresa
Over the next few weeks we'll be sharing all of these delicious holiday cookies and their recipes with you. This year I wanted to make something that I have never tried to make before. Florentine Lace Cookies are one of my favorite cookies and I never realized how easy they are to make. They are a little time consuming but worth the effort. The recipe I used came from a really nice food blog - Big, Bold, Beautiful Food. Funny enough the recipe is from a cookie swap that the blog writer shared with her friends. So here is Ruth's Florentine Cookies. Most time when I find a recipe online I adapt it to suit my particular needs and tastes but this time I didn't mess with perfection. The recipe is kept exactly the same, so thank you Ruth (whoever you are :) )
Florentine Lace Cookies
Ingredients:
2 cups Quick Oats
1 cup sugar
2/3 cup of flour
2/3 cup of butter (11 tablespoons)
1/4 cup light corn syrup
1/4 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
1- 12oz. package of dark chocolate chips.
Preparation:
Preheat oven to 375 degreees F.
Heat butter over low heat in medium size sauce pan. Once butter is melted, add sugar and vanilla and stir to combine. In a separate bowl mix flour, salt and oats together and then add to butter mixture in sauce pan, stir well to incorporate. (the mixture will be very thick and stiff) Add corn syrup and milk and mix well. Keep cookie mixture on stove on the lowest possible setting for your burner. If the mixture doesn't stay warm it will thicken very quickly making it very difficult to work with.
Line baking sheets with foil, ungreased. (I lined my sheets with silpat liners and they worked perfectly). Place mixture by level teaspoon on baking sheets and using the back of your measuring spoon spread the mixture thin. sure cookies are about 3 inches apart to avoid them spreading into eachother.I could only fit 8 cookies per sheet pan. Bake for 6-8 minutes until light brown. Let cool on foil/silpat then remove and place on wire rack. Once the cookies start to cool they will easily lift off the baking sheets. Be patient and let the cookies sit for about 3-4 minutes before transferring to a cooking rack.
For chocolate coating - place chips in a double boiler and stir until melt or melt in a the microwave in 30 second increments, stirring in between until fully melted and smooth. Using a pastry brush, brush a light coating of melted chocolate on the back side of cookies and let dry completely before placing in an airtight container. Stack cookies chocolate side together and layer with wax paper in container.
The recipes said it yeilded about 3 1/2 dozen cookies but I got closer to 5 1/2 dozen when I made mine.
2 cups Quick Oats
1 cup sugar
2/3 cup of flour
2/3 cup of butter (11 tablespoons)
1/4 cup light corn syrup
1/4 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
1- 12oz. package of dark chocolate chips.
Preparation:
Preheat oven to 375 degreees F.
Heat butter over low heat in medium size sauce pan. Once butter is melted, add sugar and vanilla and stir to combine. In a separate bowl mix flour, salt and oats together and then add to butter mixture in sauce pan, stir well to incorporate. (the mixture will be very thick and stiff) Add corn syrup and milk and mix well. Keep cookie mixture on stove on the lowest possible setting for your burner. If the mixture doesn't stay warm it will thicken very quickly making it very difficult to work with.
Line baking sheets with foil, ungreased. (I lined my sheets with silpat liners and they worked perfectly). Place mixture by level teaspoon on baking sheets and using the back of your measuring spoon spread the mixture thin. sure cookies are about 3 inches apart to avoid them spreading into eachother.I could only fit 8 cookies per sheet pan. Bake for 6-8 minutes until light brown. Let cool on foil/silpat then remove and place on wire rack. Once the cookies start to cool they will easily lift off the baking sheets. Be patient and let the cookies sit for about 3-4 minutes before transferring to a cooking rack.
For chocolate coating - place chips in a double boiler and stir until melt or melt in a the microwave in 30 second increments, stirring in between until fully melted and smooth. Using a pastry brush, brush a light coating of melted chocolate on the back side of cookies and let dry completely before placing in an airtight container. Stack cookies chocolate side together and layer with wax paper in container.
The recipes said it yeilded about 3 1/2 dozen cookies but I got closer to 5 1/2 dozen when I made mine.
So much fun and so many yummy cookies! We do a cookie swap after C'mas, so I will be baking from now on, lol! Merry Christmas to you all.
ReplyDeleteFABBY
I'm so silly. I thought I had no comments on my blog, and then I remembered i had turned on the moderating function. I found 75 comments that I hadn't seen, including yours. I will tell Ruth you enjoyed her cookies. Your cookies are lovely, as are your friends.
ReplyDeleteThat's very funny Ninette! I LOVED this recipe...as well as your blog! Thanks for the inspiration.
ReplyDeleteEllen