Belgian Chocolate Lace Wafers Recipes

Steps:

• Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.

Steps:

• Stir together flour and nuts. In a 1-quart saucepan, stir together next 3 ingredients. Stirring constantly, bring to boil over medium heat. Remove. Stir in flour mixture until well blended.
• Drop by slightly rounded teaspoonfuls in oval shape 3" apart onto foil-lined cookie sheet. Spread evenly with rubber spatula to 1/2" by 1 1/2" oval.
• Bake at 350°F 4-5 minutes or until golden brown. Cool completely on foil on rack. Peel foil from cookies.
• Place cookies, 1 at a time, top side down on cookie sheet. Return to oven 1 to 2 minutes or until soft.
• Roll into cylinder shape starting on long side. Cool on rack.
• Spread 1 end of each cookie with melted chocolate. Allow chocolate to set or eat it as-is.
• May be stored in tightly covered container up to 1 week.

Steps:

• Combine margarine,sugar ,egg,cocoa and vanilla in bowl.
• Whip until creamy.
• Combine dry ingredients and add along with water mixing well.
• Shape in balls.
• Wrap in waxed paper and chill 1 hour.
• Roll out dough to 1/8 inch on lightly floured board.
• Cut with 2 1/2 inch cookie cutter and place on ungreased cookie sheets.
• Bake at 350F 8-10 minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and sugar.
• Add eggs and vanilla.
• Add flour and salt; mix well.
• Drop dough (the size of a marble) on greased cookie sheets leaving quite a large space between each.
• Press a pecan in the center of each.
• Bake 14 to 15 minutes.

Steps:

• Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies.
• In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder.
• Beat in the egg and vanilla, then the flour and cocoa.
• Cover the dough, and chill for 30 minutes.
• While the dough is chilling, preheat the oven to 350°F
• Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough.
• Cut into 2 1/2"-round cookies. A biscuit cutter is handy for this.
• Bake the cookies for 10 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 10 minutes has gone by, take them out.
• When they're done, remove the cookies from the oven, and allow them to cool completely.
• FILLING: Whisk together the heavy cream and other ingredients. When blended, whip until the cream holds a soft peak.
• ASSEMBLY: Place one cookie on a small plate. Put about a tablespoon of whipped cream on top; our teaspoon cookie scoop, heaped up, works well here.
• Top with a second cookie, using it to compress the whipped cream to about a 1/4"-thick layer.
• Repeat with 4 more cookies, finishing with a layer of whipped cream.
• Refrigerate from 4 to 24 hours before serving.
• OTHER FLAVORING OPTIONS: To flavor 1 cup of cream, add one of the following combinations: *2 tablespoons confectioners' sugar + 3/4 teaspoon vanilla extract; *2 tablespoons confectioners' sugar + 1/8 teaspoon coconut flavor; *2 tablespoons confectioners' sugar + 1/8 teaspoon peppermint oil; *1 tablespoon granulated sugar + 1 tablespoon Dutch processed cocoa + 1 teaspoon espresso powder.