LACE COOKIES (FLORENTINE COOKIES)
These Florentine lace cookies are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list--just stack them up in a box and tie them with a bow!
Provided by Chef John
Time 2h20m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
- Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
- Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
- Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
- Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
- Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
- Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 22.1 g, Cholesterol 13.6 mg, Fat 13.9 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 13.2 mg, Sugar 18.4 g
CHOCOLATE MACADAMIA LACE COOKIES
These are so decadent I love them...I have always bought them at Cost Co or Trader Joe's and decided why not make them so I can have them any time I want rather when I get a chance to buy them...because they are not always available at the store...These are great as they are or you can drizzle chocolate on them...I have been...
Provided by JoSele Swopes
Categories Chocolate
Time 20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Line baking sheets with Silpat (silicon mats) (minimum of 2) or parchment paper
- 2. In a small saucepan over medium-low heat, melt the butter and chocolate, scrape vanilla bean in so it will infuse, cook stirring with rubber spatula frequently for about 5 minutes.
- 3. Pour butter mixture into small bowl and let cool slightly.
- 4. In a large bowl, combine chopped nuts, sugar, egg, and salt until blended. Fold in butter, chocolate, vanilla mixture and combine all until well blended.
- 5. Drop the batter by tablespoons about 3" apart. Bake 6 -8 minutes. You know they're done when the cookies are bubbling and completely flat.
- 6. Let cool on the Silpat or parchment paper. If you need the cookie sheet to complete the cookies, let cool on Silpat or parchment paper for about 5-10 minutes, then VERY CAREFULLY transfer them to a wire rack, preferably with a hard flat spatula or large scraper. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.
CHOCOLATE LACE COOKIES
My mother and I make these elegant lace cookies filled with melted chocolate chips. Baking together is a delightful way to spend an afternoon. -Stacey B., Stillwater, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
FLOURLESS CHOCOLATE-MACADAMIA COOKIES
Intensely chocolaty--with a hint of salt from the macadamia nuts--these cookies are also gluten-free.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 14
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Whisk together confectioners' sugar, cocoa, and salt. Stir in chocolate and nuts. Add egg whites; stir until just incorporated.
- Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, 22 to 25 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks; let cookies cool completely.
DENISE PIERCE'S MACADAMIA LACE COOKIES
The combination of rich macadamia nuts and browned butter gives these pretty, delicate cookeis an intense flavour. This came from the Fine Cooking Baking issue.
Provided by skat5762
Categories Drop Cookies
Time 33m
Yield 52 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350-degrees.
- Line two or three large baking sheets with nonstick baking liners or parchment.
- In a small saucepan over medium heat, melt the butter and then continue cooking it just until the butter solids at the bottom of the pan turn deep golden brown (NOT black), 5-7 minutes- watch the butter carefully.
- Immediately remove the pan from the heat and pour the butter into a small bowl, scraping the pan to get all the butter.
- Let cool slightly, about 5 minutes.
- Combine the chopped nuts, sugar, egg, vanilla, and salt in a medium bowl.
- Stir until blended.
- Slowly add the browned butter and continue stirring until blended.
- Drop the batter by slightly heaping teaspoonfuls about 3 inches apart on the prepared baking sheets.
- Bake until the cookies are golden brown, 6-8 minutes.
- Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.
- Repeat with remaining batter after sheets have cooled.
- Store at room temp or freeze in an airtight container, separating the cookie layers with waxed paper.
Nutrition Facts : Calories 49.5, Fat 3.7, SaturatedFat 1.4, Cholesterol 8.8, Sodium 30.4, Carbohydrate 4.2, Fiber 0.2, Sugar 4, Protein 0.3
CHOCOLATE MACADAMIA NUT COOKIES
This recipe is from my daughter, who's a terrific cook. The caramel glaze makes it impossible to eat just one.-Arliene Hillinger, Rancho Palos Verdes, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden. Cool on a wire rack. , For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies.
Nutrition Facts : Calories 439 calories, Fat 30g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
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CHOCOLATE MACADAMIA COOKIES RECIPE- SHUGARY SWEETS
From shugarysweets.com
4.8/5 (20)Total Time 20 minsCategory CookiesCalories 143 per serving
- In a large mixing bowl, combine melted butter with brown sugar. Mix until completely blended. Add in eggs, almond extract, and vanilla extract until fully combined.
- Add flour, cocoa powder, salt, and baking soda to mixing bowl. Beat just until incorporated. Fold in macadamia nuts and all but 1/2 cup of the milk chocolate chips.
- Using a 2 Tbsp cookie scoop, drop dough two inches apart on prepared cookie sheet. Using the reserved milk chocolate chips, press 5 or 6 on top of each cookie before baking.
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