CHOCOLATE LACE COOKIES RECIPES

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CHOCOLATE LACE COOKIES RECIPE: HOW TO MAKE IT



Chocolate Lace Cookies Recipe: How to Make It image

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

Total Time 40 minutes

Prep Time 35 minutes

Cook Time 5 minutes

Yield about 3 dozen.

Number Of Ingredients 7

1/2 cup packed brown sugar
1/3 cup butter, cubed
1 tablespoon 2% milk
1/2 cup ground pecans
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1-2/3 cups semisweet chocolate chips

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, FatContent 5g fat (2g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 14mg sodium, CarbohydrateContent 8g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

CHOCOLATE LACE SANDWICH COOKIES RECIPE | MYRECIPES



Chocolate Lace Sandwich Cookies Recipe | MyRecipes image

"I call these the 'backache' cookies because I always make a double batch, sitting hunched over at the table," says Fran Pepoon of Roseville, California. She has been baking these chocolate cookies, which have a subtle hit of orange and vanilla, every Christmas for 30 years, adapting them over time from a recipe given to her by a friend. Two tips: The cookies tend to stick and spread, so be sure to use a nonstick baking-sheet liner or parchment, and don't bake more than 12 cookies on each sheet.

Provided by Fran Pepoon, Roseville, CA

Total Time 2 hours 0 minutes

Prep Time 2 hours 0 minutes

Yield Makes about 50 cookies (serving size: 1 cookie)

Number Of Ingredients 9

1 cup quick-cooking rolled oats
1 cup sugar
½ cup salted butter, melted
1 large egg, beaten with a fork
1?½ teaspoons vanilla extract
2 teaspoons orange juice
3 tablespoons flour
½ teaspoon salt
6 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 325° with racks in upper and lower thirds.
  • In a medium bowl, mix oats, sugar, and butter together with a wooden spoon. Stir in egg until well blended, then vanilla and orange juice. Add flour and salt and stir to mix. Batter will be somewhat thick.
  • Line 2 baking sheets with parchment paper or nonstick baking liners. Drop batter by half-teaspoonfuls onto sheets, at least 2 in. apart (cookies will spread), up to 12 per sheet. Bake until golden brown, switching positions of sheets halfway through, 8 to 10 minutes total.
  • Cool cookies on baking sheets until just holding their shape, about 2 minutes (don't wait until they're completely cool, as they will be harder to remove). With a thin metal spatula, gently transfer to cooling racks and let cool completely.
  • Put chocolate chips in a microwave-safe bowl and heat in 20-second bursts until almost melted. Stir to melt completely.
  • Thinly spread chocolate on flat side of half of cookies. Sandwich with another cookie and let harden on racks, about 2 hours at room temperature.
  • Make ahead: Up to 1 week, airtight at room temperature.

Nutrition Facts : Calories 58 calories, CarbohydrateContent 7.7 g, CholesterolContent 9.1 mg, FatContent 3 g, FiberContent 0.4 g, ProteinContent 0.6 g, SaturatedFatContent 1.8 g, SodiumContent 38 mg

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