Chocolate Lace Cookies
1/2 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter
1/3 cup light brown sugar firmly packed
1/2 finely chopped [skinned] hazelnuts
1/2 cup all purpose flour
pinch of salt
2 oz. bittersweet chocolate, chopped
Heat oven to 375; line cookie sheets with parchment paper.
Warm syrup, butter & sugar in heavy saucepan, stirring over low heat until butter melts. Mix well & remove from heat to cool for about 5 minutes.
Stir in chopped nuts; mix salt into flour and add. Mix until all flour disappears. Use a tiny spoon (half-teaspoon) and small rubber spatula or another spoon or a clean finger to drop batter onto parchment leaving at least 2 inches between each cookie -- they spread a lot!
Bake 2 sheet at a time for 7 to 8 minutes WATCHING THE COOKIES CAREFULLY AS THEY CAN BURN QUICKLY. Rotate the sheets top to bottom and front to back after 4 minutes. When done the cookies will be very thin, lacy and deep golden brown all over.
When done remove the sheets from the oven and slide the parchment onto a flat surface immediately to cool and retain their flat shape.
Melt the chocolate over hot water. With a butter knife spread a dollop of chocolate between two [completely cooled] lace cookies and place on waxed paper. The chocolate with harden when left to reach room temperature. Makes +/- 30 sandwich cookies.