* Exported from MasterCook * Lace Cookies Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Easter Dinner Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup brown sugar -- packed 1/2 cup light corn syrup 8 tablespoons unsalted butter -- 1 stick 1 teaspoon vanilla extract 1 tablespoon heavy cream 1/4 teaspoon salt 6 tablespoons flour, all-purpose 1/2 cup blanched almond (or pecans) -- chopped fine 3/4 cup quick cooking oats Adjust an oven rack to the center of the oven and heat oven to 350 degrees. Line a cookie sheet with Silpat or parchment paper. In a medium saucepan, bring the sugar, corn syrup, and butter to a simmer and cook for 6 minutes, stirring frequently. Watch carefully as the pot can boil over easily. Remove from the heat and stir in the vanilla, cream, salt, and flour. Whisk, do not stir, until smooth to incorporate lumps of flour. Add the almonds and oats and stir to combine. Drop well rounded teaspoonfuls of batter in staggered rows onto the baking sheet, leaving 3" between cookies. This small amount of batter will spread a lot. Bake until the cookies are thin, lacy, have almost stopped bubbling, and are slightly browned, 5 to 7 minutes. Rotate pan front to back after 3 minutes and keep a close watch as the cookies are baking to avoid overcooking. Let cool on sheets for a minute and then shape or transfer to a cooling rack. If making shaped cookies, wrap around a wooden spoon handle for tubes. For bowls, use a scant tablespoon of batter, flatten and spread the batter until it is about 3 1/2" in diameter. Bake about 4 or 5 at a time for about 7 or 8 minutes, drape over upside down regular size muffin tin. If cookie gets too brittle to shape, put back in the oven for a minute to soften again. They harden quickly. Description: "Brittle and sweet. Make into bowls for pastry cream." Yield: "2 dozen" - - - - - - - - - - - - - - - - - - - Serving Ideas : Can make different shapes - cannollis, "baskets" or bowls, cones, etc. Dip ends of tubes in chocolate. NOTES : Rating: 7. Served at Easter 2005 with pastry cream in lace cookie bowls. These make great baskets for pastry cream. Paint the inside of the basket with bittersweet or semi-sweet chocolate to make it "water proof".