Lace cookies
By Tali Simon | January 2, 2012
I know, I know. Three dessert posts in three days?
We eat healthy stuff around here, too, really we do.
It’s just that sometimes I want cookies. Like these.
I didn’t have any good reason to make them other than that. It was motsei Shabbos and with several hours of the night still left, I was in a major baking mood.
So I made a batch of chocolate-drizzled granola bars for breakfast during the week (um, they’re gone already) and some roasted potato wedges in lieu of dinner. But I made these lace cookies first. I didn’t want to wait.
I’m actually not such a cookie person, if you want the truth. I’d take bissli and cheese crackers over cookies and cake most days. But there’s just something about lace cookies that wins me over.
Maybe it’s because they’re wonderfully buttery (don’t make these with margarine, so not the same). Maybe it’s because they’re sandwiched together with a thin layer of melted chocolate. Maybe it’s because they’re chewy from the oven and crisp minutes later.
Whatever the reason, they’re actually amazing. You may have noticed that most of these pictures include half-eaten cookies. That’s a pretty accurate reflection of what went on here as they came out of the oven.
We finished the batch within, um, 30 minutes?
Yeah.
Disclaimer: For reasons I don’t quite understand, some people consider lace cookies a holiday treat for Dec. 25. Clearly not my motive. Just saying.
Ingredients Directions 1. Preheat oven to 375 F/190 C. Line two baking sheets with parchment paper and set aside. 2. In a small bowl, combine flour, sugar, cinnamon, baking powder, salt, and oats. Set aside. 3. In a medium bowl (with high sides to avoid splatter), beat together melted butter, heavy cream, maple syrup, and vanilla. Add dry ingredients in two or three additions and mix until incorporated. 4. Drop tiny balls of batter that are the size of 1 teaspoon onto the prepared baking sheets, two inches apart. Measuring is a good idea since you’ll want same-size cookies for sandwiching them together. They do expand, so make sure to leave enough space. 5. Bake for 9 minutes. Remove from the oven and let cool for a few minutes before transferring to a cooling rack. 6. Melt the chocolate in a double boiler (or in the microwave). Spread one cookie with a thin layer of melted chocolate and place a second cookie of the same size on top. (Don’t use too much chocolate, or it will ooze out the sides.) Repeat with remaining cookies.
Tweaked from Two Peas & Their Pod
Yield: About 20 sandwich cookies (I got 23)
6 Comments
Malka on January 3, 2012 at 9:12 am.
YUM!
Shaindy @ HappilyHectic on January 3, 2012 at 7:31 pm.
Looks delish and reminds me of a really good friend of mine. Her mother used to ALWAYS buy these. Your pictures are absolutely mouth watering…
Yiska Ben Avraham on July 26, 2012 at 4:06 pm.
Does heavy cream come in some parve variety? (I don’t know this stuff.)
Tali Simon on July 26, 2012 at 4:54 pm.
I always use Rich’s whip for baking.
Rena on May 12, 2013 at 8:55 am.
Have you tried this with 100% whole wheat flour?
Tali Simon on May 12, 2013 at 9:02 am.
To be honest, I haven’t made these in several months, and I don’t remember specifically. Having said that, though, I wouldn’t hesitate to use 100% ww here. There are times that you really need white (like zucchini kugel, for example) but I don’t think this is one of them.