* 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"
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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".