December 13, 2012 02:15:21 PM

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.

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.